Parmigiana di Melanzane (Eggplant Parmigiana)
from Italian Food Safari, Maeve O’Meara with Guy Grossi, Hardie Grant Books, 2010. This recipe by Rosa Matto.
The wonderful eggplant seems to be such a versatile vegetable and tends to be the hero of many dishes. While it is not overly tasty itself it soaks up flavours readily.
This dish has the eggplant sliced, floured and egg dipped before it is fried like a schnitzel. It is then layered in a casserole with a tomato sauce, pieces of mozzarella and torn up basil.
When this is baked the savoury casserole is a richly satisfying dish. Mine didi not turn out looking as colourful as the one pictured in the book but it tasted pretty good.
Ease of cooking: ✔✔✔
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