Melanzane

MELANZANE A FUNGHETTO
Sauteed Eggplant

4 medium eggplants
1 onion, chopped
6 oz. ripe tomatoes, peeled seeded and diced
8 tbs. extra-virgin olive oil
salt
pepper

Cut the eggplant into very thick slices and place in platter. Cover generously with salt. Place a weight on top for one hour, then wash and set aside. Prepare a soffritto cooking onion and tomatoes in a saucepan with 2 tbs. oil for about 7-8 mins., and set aside. Heat the remainder of the oil, add the eggplant, cook till almost done, and add the soffritto. Toss well and continue to cook till the eggplants are tender but still crisp. Salt and pepper to taste.

Serve warm or at room temperature

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MELANZANE AL PARMIGIANO-REGGIANO®
Eggplant with Parmigiano-Reggiano®

4 medium eggplants
Salt and pepper
1 cup flour
vegetable oil
2 tablespoons butter
1/2 cup canned Italian peeled plum tomatoes
1 cup freshly grated Parmigiano-Reggiano®
10-12 fresh basil leaves

Peel the eggplants and cut them lengthwise in slices. Set the slices in a pasta colander and sprinkle with salt and let them stand for about 1 hour. Pat the slices dry and dredge them in flour. Fry in very hot oil.

Line the bottom of a buttered bake-and-serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Parmigiano-Reggiano, a few basil leaves and dot with butter. Continue building up layers of eggplant, tomatoes, cheese and basil leaves.

Dot the top most layer with the remaining butter. Place in the preheated oven at 400 F for about 15 minutes. Allow to settle before serving.

Serves 4-6