EyeItalia

For one of the finest imaginable Italian dishes, nothing beats Eggplant Parmigiana. It’s richness and flavor is second to none. Though rather lengthy to prepare – it has several steps, and layering is required – this recipe (given to us by a Sicilian friend who knows her way around la cucina) will produce ecstatic oohs and aahs at your dinner table. The important first step is to make a homemade sugo di pomodoro (tomato sauce). If time or convenience dictates, one may use commercial, pre-prepared tomato sauce, but this is not recommended.

Sugo di pomodoro:

• 2-3 medium carrots, peeled and chopped
• 3-4 stalks celery, chopped
• 2 onions, peeled and chopped
• 3-4 garlic cloves, minced (optional)
• 3 – 28 oz. cans peeled, chopped tomatoes
• 1/3 – 1/2 cup olive oil
• Salt & Pepper to taste
• A spoonful or two of sugar, if tomatoes are overly acidic (optional)

In a large heavy saucepan or stockpot, slowly saute all vegetables (except tomatoes) in olive oil until nice and tender (do not brown), approx. 15 minutes. This is called a “soffrito” and is the base for many Italian sauces and soups. Add tomatoes, salt, pepper (and sugar if desired). Stir mixture well, heat to boiling, and then lower heat to a simmer. Cook at a steady simmer, uncovered, for 20-30 minutes, stirring frequently. Take off heat and let cool for a bit. Place the sauce in a food processor or blender (a batch at a time) and puree until smooth. Any sauce not used in this recipe may be frozen for future use.

Eggplant preparation:

• 3-4 medium to large eggplants, sliced lengthwise (do not peel)
• Vegetable (frying) oil, approx. 1 cup, or enough to come up 1 inch or so in the skillet
• Salt

Wash eggplants, slice off top stem and slice them lengthwise, approx. 1/3 inch thick. Set the slices upright into a large colander, sprinkle them liberally with salt and let rest to drain in the colander for around 30-40 minutes (this pulls the excess water out of the eggplants which will reduce splattering when fried). Gently blot the eggplant slices with paper towels to absorb any remaining moisture. Heat oil in your largest skillet to frying temperature and slide in the eggplant slices (based on the size of the skillet, this will require about 3 or 4 batches). Fry eggplant  on both sides until golden brown. Drain on a large cookie sheet or platter lined with paper towels.

The Filler:

• 1 cup plain bread crumbs
• 4-5 tablespoons of fresh parsley, chopped
• 1  cup grated parmesan
• Salt and freshly ground pepper to taste

Mix well  all above ingredients in a bowl; set aside

• 1 whole milk mozzarella cheese, shredded (Precious or Sargento, not fresh)

Construction:

In a 9 x 13  or 10 x 10 baking/casserole dish, layer the ingredients in this order:

• Spread small amount of tomato sauce in bottom of dish
• Layer of eggplant slices
• Tomato sauce layer
• Bread crumb mixture
• Shredded mozzarella
• Tomato sauce layer
• Layer of eggplant slices (latticed; placed in opposite direction from first layer)
• Repeat steps above for a total of two layers in all; eggplants should be top layer)

The Grand Finale:

In a bowl, beat 2 or 3 eggs, add a bit of water to thin, and add a handful of grated parmigiano cheese, salt & pepper and some more chopped parsley. Mix well. Pour this mixture over the top of the entire casserole.

Preheat oven to 400 degrees. Bake for approx. 35-40 minutes until bubbly and top is nicely browned. Remove from oven and allow to rest for 12-15 minutes before cutting into squares. Serves 6 -8.