METHOD
Sauce: Combine plum tomatoes and cherry tomatoes. Heat oil in medium saucepan
until warm, but not smoking. Stir in tomatoes and basil, a dash of salt
and pinch of sugar, cover and simmer. When tomatoes soften, lower flame,
uncover and cook slowly until liquid evaporates. The result will be 'a
fresh tomato sauce' a light and tasty sauce ideal for dressing pasta,
gnocchi and for preparing many other dishes.
Preheat oven to 200°
C (375° F).
Eggplant: While sauce
is cooking, remove skin of eggplant and slice it very thin (1/8 - /14
inch) by spreading it on a table. Sprinkle with a little salt, and let
stay for 10 minutes. Before immersing the eggplant in hot oil, place on
absorbent paper and press gently so liquid goes out.
Fry slices in hot oil
on both sides until they are golden or light brown. Remove to drain on
on absorbent paper.
Cover bottom of baking
dish with fresh tomato sauce. On each slice of fried eggplant put diced
mozzarella and remaining basil. Reserve some mozzarella for the top. Roll
each slice like a cigar and lay into baking dish. Top with generous amount
of tomato sauce, reserved mozzarella, and Parmigiano.
Bake in preheated 200°
C (375° F) oven for 15 minutes.
This plate can be served
hot, as delicious second course or cold to fill a real Neapolitan sandwich
Serves:6
recipe from www.inmamaskitchen.com
Contributor: Giuseppe
Longo for Mamì Camilla
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