Ever wanted to cook like a nonna? Specifically, my nonna?
Now’s your chance!
You will need:
2 large eggplants, or 5 to 6 small ones.
(Note: can be substituted for zucchini if you like. We used both!)
Grated Parmesan & Mozzarella cheese
Salt and pepper
For the sauce: (You can use your own recipe, or buy your own sauce – whichever is easiest for you. This is the way nonna does it.)
1 cups water
3 tbsp. olive oil
Wash and peel the tomatoes. Then, fry the onion/s, until lightly brown.
Place the tomatoes in a pot with the water, and add a pinch of bicarb soda. (Note: If the tomatoes are fresh, you won’t need the bicarb.)
Drizzle 3 tablespoons of olive oil over the tomatoes. Add the onion/s if they’re ready, and a dash of basil.
Let it sit on medium heat for about an hour and a half, or until the oil begins to rise. Stir with a wooden spoon every 15 minutes or so.
Nonna: “More cook, more taste good!”
To put it all together…
Slice the eggplants. Not too thick, but not too thin either – about a finger’s width.
Place the sliced eggplants in a strainer or two (depending on how many slices you have), and wash them.
Place a paper towel and a face-down plate over the washed eggplant inside the strainer/s, and let sit for about 15 minutes – to absorb the moisture.
Fill a pan about a quarter full with canola oil. Let sit on high heat.
Crack the three eggs into a bowl. Add salt and pepper, and a dash of milk. Beat with a fork until yellow.
Pour the breadcrumbs into a separate bowl.
Dip the sliced eggplant into the egg, then coat in breadcrumbs. Place into pan to fry until golden brown, then place on a plate to the side. (If you’ve given up and decided you just want to make eggplant fritters, feel free to stop here!)
Spread the sauce on the bottom of a baking tray, then cover the bottom layer of the tray in eggplant slices.
Cover the slices with another layer of sauce, then put the mozzarella and parmesan on top.
Repeat – like lasagne. (We made 2 layers worth.)Preheat oven to 190C/170C (fan-forced/conventional).
Place tray on top shelf. They’ll only take about 15 minutes.