Cooking with Friends

 
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Who better to teach how to cook than a Tuscan professional chef? Our friend Paolo at BORGO SANTA LUCIA teaches us how to put together a full Tuscan meal. This episode - Eggplant Parmesan.
If you can’t make it the agriturismo for personal cooking lessons followed by a wonderful overlooking old town Castiglion Fiorentino, you can give the recipe a go on your own.

Stay tuned for the next episode, zucchini ripieni coming soon!

Ingredients

30 m | 4 servings

1 Clove of garlic

Dried peperoncino

Tomato sauce

Fresh basil

Salt

Pepper

1 Eggplant

1 Egg

Bread crumbs

Fresh mozzarella

Grated parmesan

Olive oil


Directions

Wash the eggplant and cut it into 2cm slices. Beat 1 egg and add a pinch of salt. Take each slice of eggplant and coat it in the egg, taking care to also coat around the edges. From there, put each slice in breading, press gently until the entire slice is covered in breading. Repeat this process for all the slices.

Put each slice in a pan with baking paper to prevent them from sticking to the pan and loosing the breading. Bake the eggplant slices at 350ºF for 20 minutes.

While the eggplant is baking it’s time to start with the sauce.

Smash one clove of garlic without peeling it (this is called garlic in a shirt) and simmer in a pan with olive oil and one flake of dried pepperoncino. Wait five minutes so these ingredients can release their flavor, then add tomato sauce and simmer, taking care not to let sauce thicken excessively. If it is too thick, add unsalted water to it. Add a couple of fresh basil leaves, salt and pepper and stir gently for a few minutes and remove from heat.

Remove the eggplant from the oven and cover each slice with sauce, grated fresh mozzarella and grated parmesan. Put it back in the oven until the cheese is melted and lightly browned on the surface.

Remove from the oven, add a basil leaf and enjoy!


Buon Appetito!

 
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