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Prep 25 mins
Cook 6 mins
Long, deep-fried eggplant slices, served on top of a light sauce-which preserves the crispness of the deep-frying. It also brings Parmigiano-Reggiano cheese into the picture, restoring some sense to the name "eggplant parmigiana". Dean and Deluca
- 3 cups olive oil, for deep-frying
- 1 1⁄4 lbs eggplants
- 2 large garlic cloves
- 1⁄2 teaspoon salt, plus additional to taste
- 1⁄2 cup flour
- fresh ground black pepper
- 2 eggs, lightly beaten
- 1⁄2 cup breadcrumbs
- 6 tablespoons grated parmigiano-reggiano cheese, plus thinly shaved slices cheese (to garnish)
- 1 tablespoon dried sage
- 8 canned tomatoes
- 1 tablespoon capers
- 1 teaspoon capers
- 1 teaspoon extra virgin olive oil
- 1 dash of grated nutmeg
- Put olive oil in a large, heavy pan over moderate heat. Bring to 365 degrees.
- Cut 1/2 inch off eggplant at both ends. Cut two long sides to remove the "bulge," turning eggplant into a fairly rectangular block.
- Cut off skin on all sides.
- Slice the rectangular block lengthwise into 4 long "cutlets," each about 1/2 inch thick.
- Smash the garlic cloves with the flat side of a knife on the counter, remove the peel, and sprinkle the garlic with 1/2 teaspoon salt.
- Rub the garlic well against the eggplant slices, then discard.
- Season the flour with salt and pepper.
- Coat the eggplant slices with the flour.
- Dip each slice into the eggs.
- Mix together the bread crumbs, the 6 tablespoons of cheese, and the dried sage.
- Coat the eggplant slices with the bread-crumb mixture.
- When oil is heated, immerse eggplant slices, 2 at a time.
- Cook for 3 minutes, or until eggplant is golden brown outside, soft inside.
- Drain on a rack and dab lightly with papertowels while the other two sices are cooking.
- Remove them when done and drain and dab.
- To prepare sauce: Squeeze the juice from the canned tomatoes, then place tomatoes in blender along with the capers.
- Pour into small bowl, whisk in the extra-virgin olive oil, and season with salt and pepper.
- Pour the sauce onto 4 dinner plates.
- 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.