Parmigiana di Melanzane

INGREDIENTSTomato Sauce

• 30mL (2 tbsp) extra virgin olive oil
• 125mL (1/2 cup) diced Spanish onion
• 2 garlic cloves, smashed
• 125mL (1/2 cup) basil leaves, loosely packed
• 6 Roma tomatoes, peeled and roughly chopped
• Salt and cracked black pepper

Breaded Eggplant

• 1 medium eggplant, cut crosswise into a dozen 1/3-inch slices
• 100g (1/2 cup) all-purpose flour
• 100g (1/2 cup) dry bread crumbs
• 2 egg whites
• Canola oil for deep-frying
• Salt

Assembly

• 200g (6oz) buffalo milk ricotta
• 30mL (2 tbsp) grated Parmigiano-Reggiano
• 1 ball of burrata cheese
• Sea salt
• Extra-virgin olive oil for drizzling

METHODMakes
2 Servings

Sauce:

1. Heat oil in a medium saucepan over medium heat.
2. Add onion and cook, stirring, until it softens (about 5 minutes).
3. Add garlic and cook, stirring, for two more minutes. Add tomatoes.
4. Set aside half the basil, shred the rest and add to saucepan.
5. Simmer gently until tomatoes have disintegrated and sauce is thick (about 1 hour).
6. Season to taste and set aside.

Breaded Eggplant:

1. Arrange a breading station. Coat eggplant slices in flour, then egg white, then bread crumbs.
2. Arrange eggplant slices in a single layer on a baking sheet.
3. Heat oil to 360°F in a heavy, deep pot or deep-fryer. Fry eggplant in batches until crisp and golden.
4. Set aside to drain on paper towels and season with salt.