Eggplant Parmigiano-Reggiano With Tomato and Caper Sauce
- Ready In:
- 31mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 709.77 ml olive oil, for deep-frying
- 566.99 g eggplants
- 2 large garlic cloves
- 2.46 ml salt, plus additional to taste
- 118.29 ml flour
- fresh ground black pepper
- 2 eggs, lightly beaten
- 118.29 ml breadcrumbs
- 88.74 ml grated parmigiano-reggiano cheese, plus thinly shaved slices cheese (to garnish)
- 14.79 ml dried sage
- 8 canned tomatoes
- 14.79 ml capers
- 4.92 ml capers
- 4.92 ml extra virgin olive oil
- 0.25 ml of grated nutmeg
directions
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
JoJoStar
Fairfield, New Jersey