Pietro Palermo, Gibellina, Trapani
Although there are many variations and ways to make eggplant Parmigiana, my husband prefers this traditional Sicilian method and recipe. —Kathy
(Yield: 6 to 8 servings)
3 large Sicilian eggplants (washed, unpeeled)
MEAT SAUCE:
2 tablespoons butter
½ cup onion (diced)
2 garlic cloves (minced)
¼ teaspoon fennel seeds
¼ pound each ground beef, veal, pork
5 cups tomato sauce
14 ounces crushed tomatoes
¼ teaspoon freshly ground pepper
½ teaspoon chili flakes (crushed)
2 teaspoons dried oregano
1 teaspoon finely chopped basil
1½ teaspoons salt
1 tablespoon brown sugar
~
3 eggs slightly beaten
1 teaspoon water
¾ cup plain breadcrumbs
1½ cups Parmesan cheese
¼ cup extra-virgin olive oil
3 cups grated Mozzarella cheese
1. Prepare meat sauce by melting butter in large skillet over medium heat. Sauté onion, garlic and fennel seeds for approx. 3 minutes.
2.Add ground meat and cook for 5 to 8 minutes. Add remaining meat sauce ingredients. Simmer uncovered for 20 minutes, stirring occasionally.
3.Prepare two bowls, one with beaten eggs and water, and another with breadcrumbs and half a cup of Parmesan cheese. Set aside.
4.Slice eggplants crosswise (½-inch thick) and set aside.
5.Warm 1 tablespoon of oil in skillet over medium heat. Working in batches: dip eggplant slices into beaten egg mixture, dredge in breadcrumb mixture, and fry until golden on both sides. Place fried eggplants on plate with paper towels to remove excess oil. Continue frying eggplants, adding oil when necessary, until done.
6.In a pre-greased 9x13 baking dish, layer ½ of the eggplants.
7.Sprinkle Parmesan cheese, ladle ½ meat sauce and top with ½ Mozzarella cheese. Repeat with remaining eggplants, Parmesan cheese, and meat sauce. Bake uncovered in oven preheated to 350°F for 20 minutes.
8.Add remaining Mozzarella cheese on top and bake for another 20 minutes or until cheese is melted and slightly brown.