[world_famous_recipes] Eggplant alla Parmagiana
Eggplant alla Parmagiana
4 medium eggplant (3 1/2 to 4 pounds)
Salt
Olive oil for frying
1 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2/3 cup finely minced yellow onions
1 thick slice mortadella (about 2 ounces), finely minced
1 thick slice proscuitto (about 2 ounces), finely minced
1/4 cup double-concentrated Italian tomato paste, diluted in 4 cups
chicken broth (page 75)
or canned low-sodium chicken broth
1 to 1 1/2 cups freshly grated Parmagiano
Peel the eggplants and cut lengthwise into 1/4-inch-thick slices.
Place in a large dish or on a cookie sheet and sprinkle with salt,
tossing the slices to salt them evenly. Let stand at room temperature
for about 1 hour. (The salt will draw out the eggplant's bitter
juices.) Place on paper towels and pat the slices dry with paper
towels.
Heat about 1 inch of oil in a large skillet over medium-high heat.
Spread the flour on a sheet of aluminium foil. When the oil is nice
and hot, lightly dredge a few slices of eggplant at a time with
flour, turning to coat both sides, and lower them into the hot oil.
Fry, turning once, until lightly golden on both sides, 2 or 3
minutes, then drain on paper towels. Pat dry with additional paper
towels.
Wipe the skillet clean and heat the butter and oil over medium heat.
Add the onions and cook, stirring, until lightly golden and soft,
stirring, until lightly golden and soft, about 5 minutes. Add the
mortadella and proscuitto and stir for a minute or two, then add the
diluted tomato paste and season lightly with salt. Bring the sauce to
a boil, then reduce the heat to medium-low and cook, uncovered,
stirring from time to time, until the sauce has a medium-thick
consistency, 10 to 15 minutes. (Makes about 3 1/2 cups.)
Preheat the oven to 350° F. Grease a 12 x 9 baking dish with a few
tablespoons of butter.
Place a layer of one-third of the eggplant, slightly overlapping, in
the dish. Spoon one-third of the sauce over the eggplant and sprinkle
with one-third of the Parmagiano. Repeat with two more layers each of
eggplant, sauce and cheese. Dot the top with about 2 tablespoons
butter.
Place the baking dish on the middle rack of the oven and bake until
the cheese is melted and golden, about 15 minutes. Remove from the
oven and let the dish settle for a few more minutes before serving.
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