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ITALIAN RECIPE OF THE DAY
PARMIGIANA WITH EGGPLANTS - Speciality of Naples
For 4-6 servings:
- 3 firm eggplants
- 1/2 lb. Mozzarella, sliced
- 1 small onion, finely sliced
- Basil leaves
- 1 clove garlic, crushed
- 6 tbs. Parmigiano
- 1/2 cup olive oil
- Flour
- 1/2 lb. ripe tomatoes
- Salt
- Pepper
- 1 pinch of sugar
Wash the eggplants. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. Place the slices on a large platter, slightly on an angle. Sprinkle them with salt, place a weight on top, and let stand for about one hour. In the meantime, brown the onion ... continue
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