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Gladiator Bun

Recipe from: Rome'n Chariot

At the Rome ‘N Chariot truck in Mississauga, Ontario, a husband and wife team are bringing authentic Italian comfort food to the masses. Their menu features meatball sliders with housemade marinara sauce and a loaded porchetta sandwich stuffed with Italian sausage.

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DRIED EGGPLANT
1 whole large eggplant
Salt as needed

Slice eggplant in 1⁄4-inch pieces. Get a large cookie sheet and cover with a layer of paper towel. Place slices flat and sprinkle pinches of salt over the surface of the pieces. Cover with paper-towel and repeat again with another layer. Let the eggplant sit for a 1⁄2 hour or hour. This will draw any excess water out of the vegetable making it better to fry.


BREADED EGGPLANT
1 jar tomato sauce
1 container of whole wheat bread crumbs
1⁄4 cup of white bread crumbs
1 teaspoon dried basil
1 teaspoon parsley
1 teaspoon oregano
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
Salt and pepper to taste
3 eggs
Dried Eggplant (above)

Bring tomato sauce to a boil. Reduce heat gradually every 7 minutes until a slow slimmer.

In a large flat container mix whole wheat bread crumbs with white crumbs as well as the basil, parsley, oregano, garlic powder, onion powder salt and pepper.

Crack and whisk the eggs in a second flat container. Give the eggplant an egg wash and bread each side.


THE PLATE
1 green pepper, diced
1 white onion, diced
1 cup grape seed oil
4-5 pieces of veal, pounded and tenderized
4 fresh Kaiser buns
Tomato sauce (cooking on stove at this point)
1⁄2 cup of mozzarella cheese, grated
Breaded Eggplant (above)
2 tablespoons Parmesan cheese, grated

In a small pan separately sauté the onion and green peppers for 2 to 3 minutes and set aside.

Heat a large frying pan with high walls on medium heat. Once pan is hot, add 1⁄2 cup of the grape seed oil. Watch for ribbons forming in oil then place the eggplant slices in one at a time. Depending on the size, it is important to only cook as many as the pan allows for. Do not overlap the pieces. Flip the pieces once the colour turns a light caramel. Repeat for other side. Remove from the pan and place on paper-towel sitting on a flat plate.

Once done cooking all of the eggplant, pour in the remaining oil and repeat the same process but with the veal, also letting it rest on a plate with paper towel once done.

Cut the Kaiser buns in half. On the bottom place a spoonful of onion and green pepper, add a spoonful of tomato sauce.

Cut the veal in half or in thirds to make them the same size as the Kaiser bun. Add 3 layers of veal, sprinkle with Mozzarella cheese, a bit of sauce then begin to layer 3-4 eggplant pieces. Sprinkle mozzarella again, tomato sauce and finish with dusting of real Parmesan cheese. Place top of bun on and voila! Behold the Gladiator on a Bun!

Yield: 4 servings