Fry eggplant in until golden brown; drain well. Place one piece of eggplant on plate. Ladle 2 oz. Alfredo sauce on eggplant, then place two pieces of roasted Yukon potato evenly on top.
Spoon 1/4 c. lamb Bolognese over potatoes, sprinkle green onions over, and finish with 1 oz. Alfredo.
Place one piece of fried basil on top of Moussaka.
Fry onion straws in Brilliance® oil until crisp and golden; drain well.
Place nest of onions on top, and garnish on the plate around the Moussaka. Dot or drizzle pesto around Moussaka.
Ingredients
4 pc Roma® battered eggplant cutlet
Brilliance® soy fry oil with Plenish, as needed
8 pc Peak Fresh Produce® Yukon gold mashed potatoes, peeled, 1/2 in, roasted
