Serves 4-6 People
Melanzane alla Parmigiana
Step One: Make the Fresh Tomato Sauce
Ingredients:
- 1 kg fresh tomatoes, finely chopped or 28 oz can of Italian plum tomatoes, finely chopped
- 1 small onion, fineley chopped
- 2 cloves garlic, finely chopped
- 1 bunch Basil (about 12 leaves)
Method:
- Saute the onion with a touch of olive oil until translucent but not brown
- Add the garlic and sweat for a few seconds but do not brown
- Add chopped tomatoes and simmer over low heat
- Add the basil and continue cooking until the sauce begins to thicken
- Remove from the heat and add salt
Step Two: Prepare the Eggplant
Ingredients:
- 2 kg eggplant
- 30 g salt
- 200 ml extra virgin olive oil
Method:
- Peel the eggplant and cut into quarter-inch slices
- Salt the eggplant and place between two trays to press out the bitter juices
- After 1-2 hours rinse the eggplant and pat dry
- Heat the oil and fry the slices until lightly coloured
- Set the slices upright in a rack to drain, and then on a sheet of absorbent paper to remove as much of the oil as possible
Step Three: Assembly and Presentation
Ingredients:
- 400 g mozzarella cheese
- 2 whole eggs
- 100 g grated parmesan cheese
Method:
- Cut the mozzarella in nice medium-size, thin, slices
- Beat the eggs and add them to the tomato sauce
- Use an 8 to 10-inch diameter oven-proof dish, about 3 inches high
- Spread 3 or 4 tbsp of tomato sauce on the bottom of the dish
- Arrange one-third of the eggplant on the tomato sauce, overlapping them slightly
- Cover with 3 tbsp of grated cheese (optional: add some basil leaves), 3tbsp of tomato sauce and half of the mozzarella cheese
- Repeat this process with another layer
- Lay down a third layer, covering with tomato sauce and the remaining grated cheese
- Bake for about an hour, at approximately 350 F turning the heat up in the last few minutes
- The dish should not be eaten hot; let it cool some, or better yet, entirely, it will be even better the next day