Melanzane alla Parmigiano (Eggplant Parmigiano)

 I've done this before but this time more photos, less explanation.

Trim the ends of the eggplant

I like to peel a few stripes - not necessary

Slice but not too thin

On paper towels sprinkle with salt

Garlic

Garlic diced

Crushed tomatoes, tomato paste, extra virgin olive oil, onion, basil, parsley, garlic

Saute the onion and garlic

Add the tomato paste (mom always added the tomato paste to the hot oil)

Add the crushed tomatoes and a little water to get all the paste and tomatoes from the can

I use a diffuser so I won't burn the sauce

That looks so GOOD

Add the basil leaves and parsley

A little salt - quanto basta

The salt brings out some of the moisture in the eggplant

Dried oregano from the garden

Crushed oregano

Any extra oregano goes into the spice jar

I cheated and got ready made bread crumbs - Italian style

Blot the eggplant with paper towels to absorb the moisture that was released

Season some flour with a little salt, black pepper and oregano

You may need fewer or more eggs depending on the amount of eggplant - scramble them with a fork

A good helping of bread crumbs to start - you may need more

As I no longer fry my eggplant in a frying pan with lots of oil, I bake them with much less oil, but still plenty to get them nice and brown.

Brush a cookie sheet with olive oil

This looks weird - the olive oil is reflecting the tree and sky from the window

Set the oven to 450 while you bread the eggplant

Dredge the eggplant in flour, then dip into egg

Then coat both sides in bread crumbs

Place the slices of breaded eggplant on the cookie sheet

I used two cookie sheets for this amount of eggplant

My secret ingredient - spray oil on top of the eggplant before baking

I set the timer for 15 minutes

When the eggplant comes out of the oven, put a generous portion of freshly grated Parmigiano Reggiano on each slice

These are ready to eat as an "antipasto"

Some nice mozzarella

Put some sauce on the bottom of a baking dish

Put a layer of eggplant slices and more sauce, then another layer of eggplant and more sauce - I always seem to have too little sauce 

Top with mozzarella

And more grated Parmigiano Reggiano

It's not called Parmigiano for nothing - more Parmigiano Reggiano - cover with aluminum foil and depending on the size of your baking dish and the amount of eggplant, you can adjust the time - bake for 45 minutes at 375 degrees, uncover and bake for another 10 minutes

Surprise ending: We were so hungry I forgot to take a photo of the finished dish when it came out of the oven... but imagine the above sizzling and the cheese melted and the aroma of tomato sauce and Parmigiano.....

Ciambotta (or Giambotta) con Salsicce

Ciambotta is a vegetable stew popular in Southern Italy, particularly in Calabria. It is similar to ratatouille which is made with eggplant, summer squash, sweet peppers and tomatoes. My Ciambotta has a few additional items that are not traditional (mushrooms, sausage) plus the very traditional ones potatoes which I'm not especially fond of in a tomato dish) which also can vary depending on the season and what one has on hand.

 

In the photo below, clockwise from top left: 2 cubed eggplants, sliced portobello mushrooms, fresh peeled garden tomatoes, chopped onion and sweet peppers, chopped garlic and crushed hot red peppers, 3 medium cubed zucchini, center stage 2 diced potatoes.

 

 Whoops, almost forgot the parsley and sweet basil

 

Also added some sweet grape tomatoes and of course extra virgin olive oil, 1 can of tomato paste, one can of diced tomatoes, salt, pepper, a splash of red wine

 

Simmer the  garlic and hot pepper in the olive oil 

Add the onion and sweet peppers and saute for several minutes

Add the potatoes and continue to cook on medium heat

Add the zucchini

The crushed fresh tomatoes and grape tomatoes went in next

Then parsley and plenty of basil

In a separate skillet saute the eggplant in olive oil. Note: eggplant will soak up oil like a sponge so it will be necessary to add a bit more olive oil, but just enough to get the bottom of the pan slick.

Saute on medium to low heat until the eggplant begins to brown slightly.

 

 Add the eggplant to the ciambotta

Add more olive oil to the skillet and saute the mushrooms. Mushrooms will soak up oil but not as much as the eggplant. 

 

When the mushrooms give up some juices, add a little black pepper and a splash of red wine

Add half the can of tomato paste and let it simmer on low for a few minutes.

 

Transfer the mushrooms to the ciambotta and add the rest of the tomato paste and a full paste can of water to the skillet. (Note: I only added half a can of paste at first because I thought a full can might be too much...but decided the whole can would work).

 

Saute some Italian sausages; I then sliced them and browned the slices a little before adding them to the ciambotta.

 

Here is the ciambotta simmering on low for the next hour or so. This dish will be even better tomorrow or portions can can be frozen for another day. A big loaf of Italian bread and a glass of wine. Buon appetito!

You can also serve it over pasta, but the crusty bread is quite enough for me.

 I use a heat diffuser under my big pot to keep it heating evenly without burning.

 

Homemade Italian Bread of course...gotta soak up all that good sauce.

A little parmegiano reggiano.