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Full Online Book HomeLearning KitchenVegetables - Eggplant Parmigiano-reggiano With Tomato And Caper Sauce
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Vegetables - Eggplant Parmigiano-reggiano With Tomato And Caper Sauce Post by :sunspeks Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3333

Click below to download : Vegetables - Eggplant Parmigiano-reggiano With Tomato And Caper Sauce (Format : PDF)

Vegetables - Eggplant Parmigiano-reggiano With Tomato And Caper Sauce

3 cups olive oil -- for frying
1 1/4 lb. eggplant
2 large cloves garlic
1/2 tsp. salt + add'l to taste
1/2 cup flour
freshly ground black pepper -- to taste
2 eggs -- lightly beaten
1/2 cup bread crumbs -- freshly made
6 tbsp. Parmigiano-Reggiano cheese -- grated + Parmigiano-Reggiano thinly sliced -- for garnish
1 tbsp. rubbed sage (dry) -- + fresh for garnish
8 canned tomatoes
1 tbsp. capers -- + 1 tsp.
1 tsp. extra-virgin olive oil
dash grated nutmeg


Put olive oil in a large, heavy pan over moderate heat and bring to 365°F.

Cut 1/2 inch off eggplant at both ends. Cut two long sides to remove the "bulge," turning eggplant into a fairly regular rectangular block. Cut off skin on all sides. Reserve all cuttings for another use.

Slice the rectangular block lengthwise into 4 long "cutlets," each about 1/2" thick. Smash the garlic cloves with the flat side of a knife on a counter, remove the peel, and sprinkle the garlic with 1/2 tsp. salt. Rub the garlic well against the eggplant slices, then discard.

Season the flour with salt and pepper. Coat the eggplant slices with flour. Dip each slice in the eggs.

Mix together the bread crumbs, the 6 tbsp Parmigiano-Reggiano and the rubbed sage.

Coat the eggplant slices with the bread-crumb mixture.

When oil has reached 365°F, immerse eggplant slices, 2 at a time. (Try to keep temperature constant.) Cook for 3 minutes, or until eggplant is golden brown outside, soft inside. Drain and dab on paper towels while the other 2 slices are cooking. Remove them when done, drain, and dab.


Prepare sauce: Squeeze the juice from the canned tomatoes, then place in blender, along with the capers and puree. Pour into small bowl, whisk in the extra-virgin olive oil, and season with salt and pepper.

Pour the sauce onto 4 dinner plates, distributing evenly. Top with eggplant cutlets. Season with salt, pepper and a dash of nutmeg. Immediately top each hot cutlet with thinly shaved slices of Parmigiano-Reggiano. Garnish with fresh sage leaves.
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