Chef Franklin Becker. Brasserie, NYC. Yield: 4 servings. 2 zucchini, thinly sliced lengthwise 2 yellow squash, thinly sliced lengthwise 2 Vidalia onions, sliced ¼” thick to taste, salt and pepper 2 plum tomatoes, cut in half and roasted ½ cup olive oil 3 Tbsp. balsamic vinegar 1 cup fresh basil leaves ¼ cup extra virgin olive oil 1 cup mayonnaise 1 clove garlic, smashed ½ lemon, juiced for deep frying, oil 1 lb. Wisconsin BelGioioso Italico cheese, cut in 4 thick slices ¼ cup flour 2 eggs, ...

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