Ingredients
For home-made tomato sauce
4 pounds fresh ripe tomatoes, diced
2 tablespoons tomato paste
3 cloves garlic, shopped
1 tablespoon olive oil
1 teaspoon salt
1/8 teaspoon pepper
For eggplants
2 large eggplants
1/2 tablespoon salt
For coating eggplant slices (optional) *
2 eggs, beaten
2 cups plain breadcrumbs
3 tablespoons vegetable oil (for frying)
* The eggplant slices can be broiled rather than fried,
but if they are broiled then eggs and breadcrumbs are not needed, for broiling the eggplant slices need only be brushed with a touch of olive oil
For layering in casserole
1/2 cup home-made breadcrumbs
1 cup Parmesan cheese
1/2 pound Mozzarella cheese, finely sliced (or diced)
1 pound fresh sausage, sliced, meat sauted
1 teaspoon dried oregano
1 tablespoon fresh parsley, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, chopped
For decoration
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, tomato paste and seasonings.
3. Simmer about 15 minutes.
To prepare the sausage meat
4. Thinly slice the fresh Italian sausage, and saute the slices in a touch of oil (for about 4 minutes).
5. Place the sausage slices on kitchen paper towels to absorb excess oil. Reserve.
To prepare the eggplants
6. Cut the tops and ends off the eggplants (discard).
7. Slice the eggplants crosswise into 1/2 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 (This is done to remove the bitterness from the vegetables).
11. Pat the eggplant slices dry with absorbent paper.
To prepare the eggplant slices for the casserole dish (optional)
12. Beat the eggs.
13. Dip the eggplant slices in the beaten eggs. Dredge the eggplants in the breadcrumbs.
14. Fry the eggplants in hot oil until they are soft and golden (about 3 minutes on each side).
15. Remove from frying pan and place the slices on absorbent kitchen paper to get rid of excess oil.
Or do not follow steps 12 to 15, but simply brush the eggplant slices with a touch of olive oil and broil them for a few minutes on each side.
For layering the eggplant slices in the casserole
16. Preheat oven to 350 F degrees.
17. In a bowl mix Parmesan cheese, sauted sausage meat, 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 the dish for about 3 minutes or until the top layer of mozzarella turns golden.
28. Cut into squares and place in individual bowls.
29. Decorate the bowls with fresh parsley and Parmesan cheese and serve hot.
Notes
Prior to World War II many regions in Southern Italy used sausage meat in this dish, rather than veal. Nowadays most North Americans prefer veal, but quite a few do it the old fashioned way, with sausage meat. "Melanzane alla Parmigiana" is a very versatile dish. One can vary the seasonings, and vary the way the eggplants are cooked. The sauce can differ as well. The important thing is to use enough eggplants so that their taste comes through, and of course, use enough mozzarella so that the dish takes on that festive quality that mozzarella gives any dish -- be it on pizza or lasagna. Apparently, the addition of mozzarella was originally more important than Parmesan cheese even though the dish's name includes Parmesan and not mozzarella. According to food writer, Anna Pomar, the original Sicilian name for the dish was "parmiciana" which did not refer to the cheese, Parmesan, but rather to the manner in which wood slats were piled one on top of the other [as are the eggplant slices in the dish]. In Sicily mozzarella was an essential part of the dish (If one didn't included it, obviously the dish took on a different name). However, some food historians believe originated in Naples, Campania and not in Sicily. Very likely the dish originated in both areas at the same time (So no need for arguments!). Obviously, the dish is similar to Greece's Moussaka so possibly it originated there and Italians reinvented it (On the other hand it could be the Greeks who reinvented the Italian dish!). In Molise few people made "melanzane alla parmigiana" (if any) prior to World War II. Eggplants were generally served stuffed. Nowadays of course the whole world is doing this dish, so of course, those from Molise are also doing it. However, it is a bit difficult to do, so most people simply order it in a restaurant.... Photo: by the contributor. |
