Composed Eggplants with Tomato. Eggplants with a Mediterranean flavor.
The eggplant may have Indian origins, as they are often found in Indian cuisine; with all the journeys and exchanges of Mediterranean products, including eggplants, we can say how fortunate we are to have discovered and cultivated them.
Once primarily used in Southern Italy, especially in coastal areas, their cultivation expanded to the North. Now it is a typical Italian vegetable, known above all with eggplant parmigiana.
In this recipe, a typically Italian pairing: smoked provola cheese and speck. I don’t like raw ham when it becomes cooked, except in tortellini, which is a case in itself.
The breadcrumb coating completes the pair, along with the tomato sauce, offering a full taste of summer and goodness.
The recipes are endless, rich in flavor in every composition. I offer one of mine and some other tips.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 large oval eggplants
- 10.5 oz smoked provola cheese
- 7 oz sliced speck
- 3 eggs
- as needed breadcrumbs
- as needed salt
- as needed tomato sauce (and basil.)
- as needed Grana Padano cheese
- as needed peanut oil (for frying)
Useful Tools
Colander for eggplants, cutting board, knife, pan, baking dish. And then: kitchen paper, a serving tray, tongs, and various utensils. And, as usual, lots of dishes to wash. Fortunately, my kitchen knows my habits!
- Colanders
- Pans
- Cutting Boards
- Knives
- Trays
- Baking Dishes
Steps
Quick dishes are convenient and good. But Italian cuisine sometimes requires patience and time.
Slice the eggplants, salt them, and place them in a colander. Wait about one hour to remove excess water.
Rinse and dry the slices and stuff them with coarsely chopped provola and speck. Pair with another slice and…
Dip first in beaten egg and then in breadcrumbs. Repeat the process for a thicker crust.
Once the entire process is done, heat the oil in a large pan
And gently fry the eggplants. Once ready and well-fried, drain the excess oil on absorbent paper or plain paper.
Make a first layer of sauce in the baking dish, place the eggplants, add the rest of the sauce, and sprinkle with Grana cheese.
Grill in a preheated oven at about 390 Fahrenheit. Let cool for five minutes before serving.
A melty and flavorful heart when consumed hot. Incredibly good cold, as a complete summer dish.
Some More Tips
Eggplants can be stored in the refrigerator, and they will be even better the next day. I personally use a sauce made with a finely chopped onion sauté, diced tomatoes, and basil. Occasionally, I make a spicy version, to return to my origins. I prefer to pair them with a good beer, but for wine lovers, I recommend a good glass of chilled still white wine!
