Consuming Passions - Worldwide Events Managers

Eggplant Parmenter

Serves: 6 as entrée

Notes

Eggplant – or aubergine or melanzane – is one great under-rated vegetable, which for centuries the Italians have respected. This recipe is based on the Italian Melanzane di Parmigiana. Layers of eggplant slices, mozzarella and tomato sauce are baked to golden-topped perfection. Note: If the eggplants are young and relatively pip-free, they won’t need salting.

Ingredients

• 1 large eggplant
• Salt for dusting eggplant
• Plain flour seasoned with pepper for dusting eggplant (app. 150g)
• 750g tomato sauce (preferably homemade)
• 400g mozzarella cheese sliced thinly (or use grated mozzarella)
• 50g grated parmesan
• Sprinkling fresh marjoram, oregano and/or basil
• Extra-virgin olive oil for frying

Method

Cut eggplants into slices about pencil thick (lengthways or cutting across), sprinkle with salt, cover with plate, put weight on top, and allow to stand for an hour to remove bitter juices. Wash thoroughly, dry with paper towel, and dust with seasoned flour. Dredge off excess by shaking slices in a large sieve. Fry in oil for four or five minutes over medium heat until the slices have browned. In the bottom of a ceramic, enameled or glass baking dish, spread some tomato sauce, lay a carpet of eggplant pieces, then more sauce, a sprinkling of mozzarella, and fresh herbs. Repeat the layering until all eggplant has been used, finishing with tomato sauce topped with mozzarella and parmesan cheese. Bake in oven at 190C for 40 minutes or so. Serve hot