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How to make the parmigiana di melanzane (eggpland parmigiana): wash the eggplants. Remove the stems, and cut length-wise into slices not
thicker than 1/4-in. Place the slices on a large platter, slightly on an
angle. Sprinkle them with salt, place a weight on top, and let stand for
about one hour.
In the meantime, brown the onion and the garlic in
oil over a very low flame, and then add the tomatoes and let simmer for
about 1/2 hour, stirring frequently. When this is done, pass through a
sieve and add a pinch of salt.
Cut the Mozzarella into very thin slices and let them
dry on a cloth. Chop the basil and mix it with Parmigiano.
Wash the salt off the eggplant and dry them. Dredge
in flour and fry in very hot oil. Turn them to brown and when both side
are done, lift them out and drain on a paper towel.
Pre-heat the oven to 375ºF. Coat a deep baking dish
with olive oil and put in a layer of eggplant. Sprinkle with Parmigiano,
pour on a layer of tomato sauce, and cover with slices of Mozzarella.
Repeat this layering until all the ingredients have been used, and then
cover with tomato sauce, sprinkle with more grated Parmigiano and bake
the parmigiana di melanzane (eggpland parmigiana)
for about 30 min.
This dish is very good hot or at room temperature and
makes a good antipasto. Zucchine alla parmigiana can be
made in the same way, substituting zucchini for eggplant.
Recipe courtesy of The Italian Trade Commission.
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