“Non riesco a sopportare quelli che non prendono seriamente il cibo.”
(I can’t stand people that do not take food seriously.)
Eggplant Parmigiana (Parmigiana di Melanzane)
Ingredients for 4 people:
– 5 tablespoons of olive oil
– 1 teaspoon of sea salt
– 4 large eggplant, cut into 1 cm. slices
– 2 cups sun flower oil to deep fry
– 1/2 lb Roma tomatoes
– 1 clove garlic
– 1 tablespoon fresh organic basil
– 9 oz fresh mozzarella cheese, shredded
– 3.5 oz grated Parmesan cheese
Cook the sauce first. In a large frying pan, over low heat, stir in the clove of garlic (remember to keep the skin on) with the olive oil and cook till it turns brown.
Boil the tomatoes and remove the skin, chop and add to the frying pan.
Cook it for about 15 minutes, add salt and freshly chopped basil leaves.
In the meantime, placce the eggplant, sliced in circles, in a colander and sprinkle with coarse sea salt. Let drain for 1 hour.
Heat the oil in a large deep frying pan, until it is very hot. Shake the salt off the eggplant and fry small batches until golden brown, 5-7 minutes per batch.
Drain on paper towels and add salt. Preheat over to 350 degrees. Grease a medium baking dish.
Spread a layer of eggplant in baking dish, topped with tomatoe sauce, shredded mozzarella, a few organic basil leaves and top with parmesan cheese.
Repeat eggplant, tomatoe sauce, shredded mozzarella and parmesan layers.
Bake the tray of eggplant until hot and bubbly for about 10 minutes. Serve it covered with parmesan cheese and decorate with a leaf of fresh organic basil. Can be served hot or cold.
Get ready for some AMORE you SEXY Italian Chef!