Parmigiana di Melanzane

Ingredients

• 3 to 3-1/2 lbs eggplants
• salt
• olive oil
• 2-1/2 lbs ripe tomatoes, peeled,chopped
• 2-3 sprigs basil, chopped
• pepper
• 1 to 1-1/4 cups grated Parmesan cheese
• 1/2 lb Mozzarella cheese, sliced
• 1 egg, beaten OR
• 2 hard-boiled eggs, sliced

Directions

Trim and peel eggplants thinly, and cut them lengthwise into thin slices. Sprinkle with salt and leave to drain for 1 hour on a plate set at an angle or in a colander. This will rid them of their bitter juices. Wipe the slices dry. Fry them in plenty of hot olive oil until golden brown and drain on paper towels.
Take 4 TB of frying oil and heat in a deep pan. Add tomatoes and basil, and cook over a brisk heat until the tomatoes are soft and thick, like a sauce. Season with salt and pepper.
Arrange a layer of eggplant slices in a shallow, wide baking dish, sprinkle with Parmesan cheese and cover with a few slices of Mozzarella cheese; spread with tomato sauce and, if liked, either beaten egg or slices of hard-boiled eggs. Continue in this manner until all ingredients are used up, the top layer being one of eggplant, lightly sprinkled with Parmesan cheese. Bake in a moderate oven (375 F.) for about 40 min. Serve hot or cold. Serves 6.

Submitted 6/13/05.
Source: Italian Regional Cooking (Ada Boni)
Submitted By: Kay
ncrocket@nanaimo.ark.com
Parmigiana di Melanzane