2 chubby eggplants
1 red onion
3 garlic cloves
1 liter of peanut oil
200 g of Parmesan
300 g of cheese or mozzarella
500 g of peeled tomatoes
200g gluten free /breadcrumbs
Here I am, dear readers, this month I’m pleased of speaking about a wonderful southern Italian dish, served cold even the next day, in a closed container, that you can enjoy at a picnic in Central Park, in the office or at the beach. Top!
This is a combination between the Neapolitan recipe of my grandmother and the Sicilian one, that my friend Miss Zarifa Maria Garofalo and her aunt made me discover, to whom I dedicate this masterpiece How to resist??
We slice our eggplant, thin but not too much, so we have 20 slices just a centimeter high. Now we take a plate and we start building a plan on that plate. Sprinkle with salt and then other eggplant on top, then salt, then once again, until the end of our slices. Now we put another pot over the whole eggplants, leave it in the fridge overnight. The next day they it will have lost all the water, dehydrating and ready for us!
Once cooled under fresh water from salt, the eggplants are ready to be fried, as usual !!
We prepare the chopped onion, carrot and garlic and begin to fry in a pan. We need rich tomato sauce, scent of basil, extra virgin olive oil and a tablespoon of sugar and salt. Then let it cook for an hour or so, over medium heat.
Here we are.. Now we take a large skillet, vegetable oil, and high heat; slam 6 eggs, a pinch of salt, and put the container in line.
Take the bread crumbs (if you use a gluten free bread crumbs, the parmigiana will be gluten free. Awesome, right?) and put it and the eggplants into a container, lined alongside the eggs. Now we need the oil. The ingredients need to be perfectly executed. Let’s merge an eggplant with the egg, then with bread crumbs, and with a spun, let’s put it into the hot oil.
While they gild, on both sides, we take a large plate covered with paper towel, ready to receive the crispy slices until the last one, lying between layers of paper towels, to take off the oil in excess.
Now comes the perfect wedding; we take our baking dish adding only of mozzarella or cheese, and a bowl of grated Parmesan cheese.
Now it’s up to our tomato sauce and basil, that we put on the bottom of our pan, and start constructing our Parmigiana with a layer of golden eggplant, mozzarella, Parmesan and a little fresh basil, and again, tomato sauce, mozzarella, parmesan, a sprinkling of black pepper and eggplants, until the last layer.
After a a sprinkle of Parmesan cheese, oven it for 45 minutes at 180 celsius. Now everything will merge together creating this hot dish, full of love. The fragrance in your apartment will be irresistible!
When it will be perfectly golden, we’ll take it out and we let it cool off before putting it in the refrigerator, and you’ll be done until the next day.
When you come back home after work and find in your fridge a Parmigiana like this, full of Mediterranean flavors, excuse me, it’s priceless, dear chefs !!
By Chef Gianluca Capozzi