Eggplant Fans
Ventaglio di Melanzane
 

Aletha


Servings: Makes 4 servings

Description:

Ingredients: 2 small firm eggplants (about 10 ounces each)

Salt
¼ cup extra virgin olive oil

12 ounces fresh mozzarella, cut into ½-inch slices

2 medium beefsteak tomatoes, cored and cut into 4 thick slices each

½ cup fine dry bread crumbs

5 tablespoons freshly grated Parmigiano Reggiano cheese

10 leaves fresh basil, torn into pieces

½ cup Tomato Sauce or canned reduced-sodium chicken broth






Directions: Leave the eggplants untrimmed and cut them in half lengthwise through the stems. Lay the eggplant halves cut side down and, leaving the eggplants attached at the stem, make four evenly spaced cuts all the way down to the work surface that start just below the stem and run down to the tip of the eggplant.

Sprinkle all the cut surfaces lightly with salt and rub them with 3 tablespoons of the olive oil. Lay the eggplant cut side down and side-by side in a 13 x 9-inch baking dish (or similarly sized dish into which the eggplant fit comfortably).
Cut the tomato and mozzarella slices in half. Tuck a half slice of tomato and mozzarella in between each cut in the eggplant. Season lightly with salt. Stir the breadcrumbs and 3 tablespoons of the grated cheese together in a small bowl and sprinkle over the eggplants. Sprinkle the remaining 2 tablespoons grated cheese and the basil over the eggplants and drizzle the remaining 1 tablespoon olive oil over them. Ladle the tomato sauce or broth between the eggplants and cover the dish with aluminum foil.
Bake 20 minutes, at 400F, uncover the dish and continue baking until the eggplants are tender and the breadcrumb topping is golden brown, about 10 minutes.