Ingredients
For Home-Made Tomato Sauce
4 pounds fresh ripe tomatoes, diced
1 tablespoon tomato paste*
3 cloves garlic, chopped
1 tablespoon olive oil
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon fresh basil, chopped
* For those who like their tomato sauce thick, another tablespoon or so of tomato paste can be used
For Preparing Eggplant Slices
3 large eggplants
1/2 tablespoon salt
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For Pre-Cooking Eggplant Slices
Version I [Frying]
2 eggs, beaten
2 cups plain breadcrumbs
4 tablespoons all-purpose vegetable oil (for frying)
Version II [Frying]
1 cup flour
1 teaspoon salt
1/8 teaspoon pepper
4 tablespoons all-purpose vegetable oil [for frying]
Version III and IV [Broiling or Baking]
about 2 tablespoons olive oil
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For Layering Eggplant Slices in Casserole Dish
1/4 cup home-made breadcrumbs [or "plain" store-bought breadcrumbs]
1 1/2 cups Parmesan cheese
1 pound Mozzarella cheese [about 2 cups], finely sliced or diced
1 pound ground veal [about 2 cups], sauted
1 teaspoon dried oregano
1 tablespoon fresh parsley, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, chopped
For Decorating Serving Bowls
about 1/4 cup fresh parsley, finely chopped
about 1/2 cup grated Parmesan cheese
Directions
To Make the Tomato sauce
1. Fry garlic till golden in olive oil.
2. Add tomatoes and seasonings and simmer for about 5 minutes.
3. Add tomato paste and incorporate well.
3. Simmer about 15 minutes.
To Prepare the Veal
4. Saute the ground veal in a frying pan in a touch of oil till it is browned (about 5 minutes).
5. Drain the veal in a strainer, removing any excess oil and reserve.
To Prepare the Eggplant Slices for Use
6. Cut the tops and ends off the eggplants (discard).
7. Slice the eggplants crosswise into 1/2 inch or 3/4 inch thick slices.
8. Sprinkle salt on the eggplant slices and the place them on a wooden board (or on large plates).
9. Let the eggplants stand for about 15 minutes (The eggplants will "sweat out water").
10. Place the eggplant slices in a strainer, and rinse out the water they sweated out (This is done to remove the bitterness from the vegetables).
11. Pat the eggplant slices dry with absorbent paper.
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To Precook the Eggplant Slices for the Casserole Dish
Version I
12a. Beat the eggs. Dip the eggplant slices in the beaten eggs. Dredge the eggplants in the breadcrumbs.
13a. Fry the eggplants in hot oil until they are soft and golden (about 3 minutes on each side).
14a. Remove from frying pan and place the slices on absorbent kitchen paper to get rid of excess oil.
or
Version II
12d. Dredge the eggplant slices in seasoned flour.
13d. Fry the eggplant slices in oil for about 3 minutes on each side.
14d. Place on absorbent kitchen paper towels to absorb excess oil.
or
Version III
12b. Brush the eggplant slices with olive oil.
13b. Place them in a baking pan.Turn on the broiler and broil the eggplant slices for about 3 minutes.
14b. Turn over and broil for about another 3 minutes.
or
Version IV
12c. Brush both sides of the eggplant slices with olive oil.
13c. Brush two baking sheets with olive oil.
14c. Place the eggplant slices on the baking sheets and bake at 350 F degrees for about 6 minutes.
*
For Layering the Eggplant Slices in the Casserole
16. Preheat oven to 350 F degrees.
17. In a bowl mix Parmesan cheese, sauted ground veal, breadcrumbs, chopped parsley, chopped garlic and oregano. Add salt and pepper.
18. Place about 1/4 cup of tomato sauce at the bottom of the casserole.
19. Arrange slices of fried eggplants on the tomato sauce.
20. Pour some tomato sauce on them.
21. Sprinkle some of the mixture of Parmesan cheese, ground veal and seasoned breadcrumbs.
22. Add sliced mozzarella.
23. Alternate layers until all the ingredients are used.
24. Top with shredded Mozzarella cheese (No red sauce).
25. Cover the casserole dish.
26. Bake in a 350 F degrees oven for about 25 minutes and then remove the cover.
27. Turn on the broiler and broil for about 3 more minutes or until the top layer of mozzarella turns golden (Optional).
28. Cut into squares and place in individual bowls.
29. Decorate the individual bowls with fresh parsley and Parmesan cheese and serve hot.
Notes
Prior to World War II only the well-to-do living in Southern Italy included veal when making "melanzana alla parmigiana." In Molise the average household used sausage meat to flavor their vegetable dishes as that was the cheaper alternative. However, it's hard to say if "melanzana alla parmigiana" was actually prepared in Molise prior to World War II, as the dish did originate here. Some food historians believe the dish originated from Sicily, while others believe it originated in Naples, Campania. Perhaps those living in Molise prior to World War II who owned cookbooks (Not many!) or those who traveled to other parts of Italy (Not many!) might have made this dish, and so people in Molise came to know of it. The well-to-do perhaps had a chance to do it, but the average subsistent farmer in this region did not make this dish (Well, not according to my mother anyway). Nowadays most Italians living in North America regularly prepare this dish (even my mother!), and many have come to assume that their Italian ancestors did it too. "Melanzana alla parmigiana" has become a very popular dish on this continent. Many high-end Italian restaurants offer it. In any case, most North Americans of Italian origin (Who are not vegetarian) add ground veal to the dish rather than sausage meat. While it is a relatively easy dish to do, it is a labor-intensive one, so those who don't like to cook, should avoid doing it. However, if one puts in the effort, and the dish turns out right, it is quite spectacular. On the other hand, many things can and do go wrong, so beware.... For those who don't like oily dishes I recommend baking or broiling the eggplant slices (prior to putting them in the casserole dish). Frying though is the traditional way of pre-cooking the eggplant slices, so if one wants do it the traditional away but avoid the greasy taste, one can serve the dish without the sauce it was cooked in, as most of the grease will be stuck in it. However whichever way one does this dish the end result should be interesting, provided, of course, nothing gets burned. But then mistakes do happen. C'est la vie, as they say.... Photo: by the contributor. |
