Claudia Monte, Caneva, Pordenone
This recipe was handed down to me from my mother, Augusta Monte.
(Yield: 2 servings)
12 ounces crushed tomatoes
2 tablespoons tomato paste
½ cup extra-virgin olive oil
2 eggplants (large)
2 cups breadcrumbs
½ cup grated Parmesan cheese
½ cup parsley
(finely chopped)
salt and freshly ground pepper (to taste)
½ pound shredded Mozzarella cheese
1. Mix in a bowl tomatoes and tomato paste. Add 2 tablespoons olive oil and a pinch of salt and mix again.
2.Add tomato mixture to skillet over medium heat. Once it comes to a boil, lower heat to a simmer and cook for approx. 30 minutes. Set aside.
3.Cut eggplant crosswise into ½-inch slices. Place in bowl and cover with hot water. Allow to stand for approx. 5 minutes.
4.Drain and dry the slices with paper towels. Set aside.
5.Add remaining olive oil to another skillet and fry eggplant slices over high heat (approx. 3 minutes per side, or until soft and light brown). Remove from skillet and sprinkle with salt and pepper. Set aside.
6.Mix breadcrumbs, Parmesan cheese, parsley, salt and pepper (to taste) in a bowl. Set aside.
7.Place a layer of sliced eggplant on the bottom of a 6x6 baking dish. Sprinkle with breadcrumb mixture and add some of the tomato sauce mixture.
8.Continue building layers until all ingredients have been used.
9.Top with Mozzarella cheese and bake in oven preheated to 350°F for approx. 10 to 12 minutes, or until the Mozzarella turns slightly brown.
Allow to rest for 5 minutes and serve.