This Puglia-style version of a classic southern Italian dish is enriched with pork sausage.
- 1 lb eggplant
- 3 oz all-purpose flour
- 2 eggs
- ⅝ lb tomato sauce
- 3 ½ oz mozzarella cheese
- 3 ½ oz grated Parmigiano Reggiano cheese
- 3 ½ oz pork sausage, fresh
- frying oil to taste
- salt to taste
Wash and trim the eggplants, then slice finely.
Place slices in a pasta strainer, allowing them to release excess moisture for 20 minutes.
In a flat-bottomed bowl, beat the eggs.
Dip the eggplant slices in the eggs and then immediately cover them in flour.
Make sure that the flour is spread evenly across each slice.
Fry the eggplant in a pan with boiling oil.
Be sure that the slices are completely emerged in the oil.
When golden, remove with a slotted spoon and place on paper towels.
Use the tip of a knife to make a small incision in the sausage casing, then remove the casing entirely and dice the meat.
While the eggplant cools, place a sheet of parchment paper on the bottom of a baking dish.
Cover with a layer of tomato sauce, then with a layer of eggplant.
Then add a portion of the diced mozzarella and sausage.
Drizzle with a couple spoonfuls of tomato sauce and then cover with grated parmesean.
Cover with another layer of eggplant and continue layering the ingredients as before, until they run out.
Finish with a layer of eggplant and spread tomato sauce on top.
Garnish with grated parmesean and bake in a 400°F oven for about 30 minutes or until the edges are crisp.
Remove from the oven and let rest. Serve room temperature or cold.
Source and picture: Academia Barilla
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