Vegetable Eggplant Parmigiano-Reggiano with Tomato and Caper Sauce

posted by RisaG 10-15-99 6:18 PM

* Exported from MasterCook *

Eggplant Parmigiano-Reggiano with Tomato and Caper Sauce
Recipe By : Dean & DeLuca Cookbook by David Rosengarten
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Eggplant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups olive oil -- for frying
1 1/4 lb eggplant
2 lg cloves garlic
1/2 tsp salt + add'l to taste
1/2 cup flour
freshly ground black pepper -- to taste
2 eggs -- lightly beaten
1/2 cup bread crumbs -- freshly made
6 tbsp Parmigiano-Reggiano cheese -- grated + Parmigiano-Reggiano thinly sliced -- for garnish
1 tbsp rubbed sage (dry) -- + fresh for garnish
8 canned tomatoes
1 tbsp capers -- + 1 tsp
1 tsp extra-virgin olive oil
dash grated nutmeg

Put olive oil in a large, heavy pan over moderate heat and bring to 365F.

Cut 1/2 inch off eggplant at both ends. Cut two long sides to remove the "bulge," turning eggplant into a fairly regular rectangular block. Cut off skin on all sides. Reserve all cuttings for another use. Slice the rectangular block lengthwise into 4 long "cutlets," each about 1/2" thick.

Smash the garlic cloves with the flat side of a knife on a counter, remove the peel, and sprinkle the garlic with 1/2 tsp salt. Rub the garlic well against the eggplant slices, then discard.

Season the flour with salt and pepper. Coat the eggplant slices with flour. Dip each slice in the eggs.

Mix together the bread crumbs, the 6 tbsp Parmigiano-Reggiano and the rubbed sage. Coat the eggplant slices with the bread-crumb mixture.

When oil has reached 365F, immerse eggplant slices, 2 at a time. (Try to keep temperature constant.) Cook for 3 minutes, or until eggplant is golden brown outside, soft inside. Drain and dab on paper towels while the other 2 slices are cooking. Remove them when done, drain, and dab.

Prepare sauce: Squeeze the juice from the canned tomatoes, then place in blender, along with the capers and puree. Pour into small bowl, whisk in the extra-virgin olive oil, and season with salt and pepper. Pour the sauce onto 4 dinner plates, distributing evenly. Top with eggplant cutlets. Season with salt, pepper and a dash of nutmeg. Immediately top each hot cutlet with thinly shaved slices of Parmigiano-Reggiano. Garnish with fresh sage leaves.

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