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Ingredients
Sauce:
- 1 25 oz. Passata di Pomodoro or 28 oz. San Marzano/Peeled tomatoes
- 2 Cloves Garlic
- 4 tbsp. Extra virgin olive
Eggplant Prep:
- 2 large Eggplants
- 4 Eggs
- 1 cup Flour
- 1 cup Bread Crumbs
- 1 lb. Mozzarella sliced
- 1/2 cup Pecorino Romano grated
- Fresh Basil As desired
- Salt As desired
- Pepper As desired
- Parmigiano Reggiano As desired
- 2 cup Peanut or sunflower oil for frying
Instructions
Preparing Sauce:
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Add oil and garlic to pan and sauté until garlic is golden.
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Remove garlic and add tomato passata a little at a time and let it fry gently.
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Add remaining, add water to jar to rinse. Add to pan. Bring to a boil and lower heat. Add salt and a few leaves of fresh basil. Let it cook for 45 minutes.
Preparing Eggplant:
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Beat Eggs, add salt, pepper and pecorino romano.
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Peel and slice eggplants in rounds about 1/4 inch thick.
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Take 2 slices and add a slice of mozzarella. First coat with flour, then dip in egg wash and finally into the breadcrumbs. Make sure that the breadcrumbs sticks all around the eggplant. This avoid the cheese running out when frying.
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Fry in oil at 350°F until golden on both sides. Place on paper towel to absorb any oil.
Bringing it all together:
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Plate and pour steaming hot sauce on top.
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Grate parmigiana Reggiano and far sun with fresh basil.
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The Eggplant in Carrozza is wonderful just fried too.
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Buon appetito!
