MELANZANE ALLA PARMIGIANA (Eggplant Parmesan)
2 medium eggplants
2 c. half-and-half
10 tbsp. white flour
salt/pepper to taste
2 cups white sauce
2 cups tomato sauce
1 cup Reggiano parmesan)
Salt and Black Pepper to taste
Pinch Fresh Oregano, finely chopped
Tabasco Sauce (opt.)
Slice eggplant into 1/4 thick slices if using long eggplant,
otherwise into small cubes.
Beat together eggs, half-and-half, white flour, and salt and pepper.
Add eggplant to egg batter and soak for at least 5 minutes. Cover
bottom of skillet in vegetable oil to a depth of 1/4 inch, and turn
range to high heat.
Remove eggplant from egg batter, letting excess batter drain back
into bowl. Fry eggplant until pieces are golden and crispy (don't
be afraid to burn slightly - some people llike the flavour) Drain
eggplant on a paper towel.
Butter the bottom of a casserole dish, then layer as follows: 1/3
of the white sauce, 1/3 of the tomato sauce, half the eggplant,
1/3 of the cheese. Repeat, ending with white sauce, tomato sauce,
and cheese on top. Sprinkle salt, pepper, and oregano on top.
Add tabasco if desired. Bake at 350F for 20 minutes until bubbly
and golden. Let cool uncovered for 5 minutes, then serve. (You
may want to add a dollop of yogourt topped with fresh oregano or
bay leaves for presentation.)
SALSA BIANCA (White Sauce)
Makes about 2 cups
2 tbsp. butter
2 tbsp. flour
1.25 c. milk
1.25 c. half-and-half
salt, white pepper, and nutmeg
Melt butter in a saucepan on med. heat. Add flour and simmer on
low heat for 2-3 min., whisking constantly. Add milk and half-and-half
and simmer on low heat, whisking frequently until sauce thickens
Season with salt, pepper, and nutmeg to taste. Allow it to cool
SALSA DI POMODORO (Tomato Sauce)
Makes about 6 cups
1 tbsp. olive oil
1 tbsp. butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
2-28 oz. cans peeled Italian tomatoes, finely chopped, and their liquid
2 tbsp. tomato paste
4 cloves garlic, minced (or more)
2 tsp. fresh oregano
1/2 tsp. fresh basil
1 whole clove, crushed
1 tbsp. sugar
1/2 c. dry red wine
salt & pepper to taste
Saute onion in oil and butter in a large pot on med. heat until
onion is transparent. Add carrot and celery and saute on med. heat
for about 5 minutes. Add tomatoes, tomato paste, garlic, bayleaf,
oregano, basil, cloves, sugar, and wine, and bring to a boil on
high heat. Simmer, uncovered, on LOW heat for at least 1 hour.
Season with salt and pepper. Strain sauce through a fine sieve.
Sauce should be rich and thick. If it is too thin, continue to
simmer on low heat. When sauce has reached desired consistency,
remove from heat. Allow sauce to cool, uncovered, for at least 4
hours at room temperature.