COMMENT:
When the Italian restaurateur of Toronto, John Arena, first cooked
this dish for me, I thought it to be one of the simplest yet best
appetizers I had ever tasted. The simplicity of fresh vegetables
and herbs, topped with grated Parmesan then baked must be tasted
to be understood.
INGREDIENTS:
- 2 large eggplants, sliced
- 1 cup Parmesan cheese, fresh grated
- 2 cups seasoned flour
- 3/4 cup extra virgin olive oil
- 1 cup onions, diced
- 1/4 cup garlic, minced
- 1/4 cup jalapeno, chopped
- 3 cups tomatoes, diced
- 1/2 cup fresh basil
- salt and pepper to taste
METHOD:
Cut eggplant into 12-14 (1/2-inch) slices. In a large sauté
pan, heat 1/4 cup olive oil over medium-high heat. Dredge eggplant
in seasoned flour, shaking off the excess. Sauté 4-5 slices
at a time until golden brown on each side. Remove, drain and set
aside. Continue to fry eggplant, adding a little olive oil as needed
to the skillet. In a separate saute pan, heat 1/4 cup olive oil
over medium-high heat. Add onions, garlic and jalapeno. Saute 2-3
minutes. Add tomatoes and basil and continue to cook until tomatoes
render their juices and are cooked to a fresh tomato sauce, approximately
15 minutes. Do not overcook. Season to taste using salt and pepper.
When ready to serve, pre-heat oven to 375 degrees F. Place eggplant
in a 9 x 13-inch baking dish and spoon an even amount of tomato
sauce over each slice. Sprinkle generously with Parmesan cheese
and bake until cheese is completely melted. |
