By Francesca Montillo, ISDA Food + Travel Writer 

It’s summer and eggplants, zucchini and green beans are in every Italian garden, or at the very least, at your farmers market! These are a few of my favorite summer vegetables, and right now, they’re at their peak!

I’ve determined that there are as many ways to making Parmigiana as there are nonnas in Italy. I just got back from leading a food tour on the Amalfi Coast, where during one of our cooking classes we prepared Caprese-style Parmigiana, a recipe from the island of Capri. It was simple, delicious and light, but of course, it’s not the way I make it, because I am not from Capri. That’s the beauty of Italian cooking, while there are many traditional recipes that you don’t want to mess around with, there are many that are open to interpretation.

If you’re reading my recipe and your first thought is, “that’s not the way I make it!” don’t be offended, discouraged or upset! We all have our ways. And I urge you to try this, or any other recipe that is prepared differently than what you’re used to, you might just be surprised! I have certainly changed my ways for many dishes, not only as my cooking skills expand, but also my philosophy to cooking expands. Sure, some recipes will appeal to you more than others, but be open to things being prepared differently.

A few tips about this particular recipe:

• I know many people dust their eggplant in flour first. I don’t because I find it adds no flavor, and also thickens up the eggplant too much, so I skip it.
• I know many people fry up their eggplant first, instead of baking it. I admit, it is a bit tastier fried up, but it’s also a lot heavier. Eggplants are like sponges and absorb lots of oil. If you prefer frying it up, go for it. Use a light vegetable or canola oil, don’t fry it up in EVOO.
• Yes, I use diced up hard-boiled egg in my recipe. If this doesn’t appeal to you, skip it.
• Salting the eggplant and letting it drain is an important step, do not skip this step.
• If you have more eggplant than what is listed on the recipe, I suggest doubling up the sauce recipe.
• Allowing it to rest after removing it from the oven will firm everything up. Let it rest covered with aluminum foil anywhere from at least 15 minutes to about 30 minutes.
• If you can get your hands on some breadcrumbs at your local bakery, I highly recommend it. I don’t use store-bought breadcrumbs that come in cardboard containers, they literally taste like, well, cardboard to me.
• Fresh mozzarella is too watery, use either shredded mozzarella, or deli-style sliced provolone.

Eggplant Parmigiana

Serves 4 – 6

Basic Tomato Sauce

Ingredients

2 tablespoons olive oil

½ small onion, finely diced (you can substitute shallots or a few chopped scallions)

2 tablespoons chopped parsley

1 (28-ounce) can crushed tomatoes

½ teaspoon salt

3 to 5 fresh basil leaves, torn up

Instructions

1. In a medium sauté pan over medium heat, heat the oil. Add the onion and parsley, and cook, stirring frequently.
2. Carefully add the canned tomatoes, they will splatter as they hit the hot oil. Add about 1 cup of plain water to loosen up the tomatoes.
3. Add the salt and basil leaves. Reduce the heat to low, cover, and let simmer for about 15 minutes as we prepare the rest of the dish.

 

Eggplant Preparation

Ingredients  

2 – 3 medium eggplants, about 2 lbs

Salt

2 – 3 large eggs, lightly beaten

1½ cups plain breadcrumbs

¾ cup freshly grated Parmigiano cheese (plus extra, see below)

 

Other Ingredients

3 eggs, hard boiled, diced into small pieces

1 cup high quality shredded mozzarella or about 6 – 7 slices deli-style provolone cheese, diced

1/3  lb genoa salami, diced into small squares (or sopressata, or any preferred salami)

1/3 lb deli-style cooked ham or prosciutto crudo

1/3 cup freshly grated Parmigiano cheese

 

Instructions

1. Rinse the eggplant under cold water. Remove stems at each end. Using a sharp knife, slice the eggplant into ¼ – 1/8 inch slices. Place the eggplant slices on clean paper towels, salt them, cover them with more paper towels and set them aside for at least 5 minutes.

(Tip: This will remove some of the moisture and bitterness out of the eggplant. You can also salt them and add them to several strainers to drain for 5 -10 minutes. If you do it this way, do not over-lap them in the strainers. Pat eggplant slices dry. Do not rinse them off, this just adds moisture back.)

2. Prepare 2 – 3 large baking sheets and spray them with non-stick cooking spray, or use parchment paper. Preheat oven at 375 degrees.
3. Combine the breadcrumbs and cheese in a dish large enough to fit each slice of the eggplant.
4. Dredge the eggplant slices in the lightly beaten eggs, then in the breadcrumb and cheese mixture. Patting the coating so it will stick to the eggplant. Place the eggplant on the prepared baking sheets and continue with the rest of the eggplant slices.
5. Bake the eggplant slices in the pre-heated oven for 13 – 15 or so minutes. Remove them from the oven.

 

Assembly:

Preheat oven to 375F.

1. In a large baking dish, add a thin layer of sauce, about ¾ to 1 cup, and spread it evenly over the entire baking dish.
2. Add 1 layer of the eggplant slices over the sauce, covering the entire bottom of the baking dish. (It’s ok if some of the eggplant overlaps.) Add on top about a 1/3 each of the diced hardboiled eggs, cheese, salami and ham. Sprinkle on about 1/3 of the grated cheese.
3. Add about ¾ cup of the prepared tomato sauce over the filling. Spread it evenly over the ingredients.
4. Continue with another layer of the baked eggplant by repeating steps 2 and 3.
5. Continue with another layer, depending on the amount of eggplant you have, you will end up with 2 – 3 layers each of the eggplant, other ingredients and sauce. (Either 2 or 3 layers is acceptable, keep in mind, the more layers, the higher the sides of your baking dish should be.) End the dish with a thin layer of the sauce and a sprinkle of grated cheese.
6. Bake the parmigiana uncovered for about 30 minutes, until the top is bubbly and crunchy. If it’s not as crunchy as you like, change setting of the oven to broil and broil the eggplant for 2 – 3 minutes until a crunchy top is achieved. Enjoy warm or at room temp!

 

Make the pledge and become a member of Italian Sons of Daughters of America today!