26.07.2008 -side dish - eggplant
Eggplant parmigiana (au gratin)
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di melanzane," whose name is a song in itself, is an antipasto that comes to us straight from Italy
. You'll have a wealth of opportunities to serve this delicious recipe. I particularly love serving it with an escalope. »
- Stem flat-leaf parsley and chop finely
- Coarsely chop sweet basil leaves
- Peel garlic and chop finely
- Grate Parmesan cheese
- Cut mozzarella in 2-3 mm thick slices and drain
Preparation of tomato sauce:
- Peel tomatoes after plunging 2 minutes in boiling water, remove from water, peel and seed.
- Heat stream of olive oil in pan over moderate heat
- Add chopped garlic and chopped flat-leaf parsley.
- Fry 3 minutes without letting garlic brown, stirring constantly
- Add peeled tomatoes
- Sprinkle with sugar
- Salt and pepper
- Cook one hour over low heat. The texture of the sauce must be thick so do not hesitate to cook it more or dilute it with a little chicken stock if texture is too thick.
- Crush tomatoes and add chopped sweet basil leaves
- Thinly slice eggplant lengthwise into 4-5 mm slices. I recommend you use a mandoline.
- Pour flour into a soup plate
- Flour each slice of eggplant by laying slices on each side in soup plate. Rub each slice to remove excess flour.
- Heat 7 tbsp (10 cl) olive oil in deep frying pan over high heat. Be careful not to let olive oil smoke.
- Fry all eggplant slices in olive oil 2-3 minutes on each side until eggplant is nicely browned
- Drain each slice on absorbent paper.
Preparation of eggplant parmigiana:
- Cover sides of au gratin dish with olive oil and maybe rub with garlic clove cut in half.
- Place layer of fried eggplant in dish.
- Sprinkle with thin layer of grated Parmesan cheese
- Add a layer of mozzarella slices
- Cover with tomato sauce
- Repeat operation until dish is full, topping it off with a layer of mozzarella.
- Cook in oven pre-heated to 400 ºF (200 °C) for about 30 min.
- Serve quite warm
- Make sure you buy a standard mozzarella and not a mozzarella di bufala because the latter will release too much water while cooking.
- This gratin is lovely accompaniment to lamb, a 7 hour leg of lamb, a Milanese-style osso buco.
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