Tomorrow is the Taste of Rockland at the Pearl River Hotel. I’ll be there, introducing the chefs and milling about. Hope to see you there. Meantime, here’s a recipe from Del’Arte in Orangeburg, one of the participants.
Delâ€™ Arteâ€™s Sicilian Eggplant
2Â Large purple eggplants (sliced lengthwise 1/8 inch) should yield 16 slicees
1Â 20 ounce can of San Marzano Plum tomatoes,Â drained and chopped (reserve the juice)
1 cup of freshly made breadcrumbs
2 cups of sliced mushrooms
2 medium size zucchini (slice thin)
4 ounces of white wine
1 large white onion (diced)
1 teaspoon of chopped garlic
1 cup of grated parmigiano reggiano cheese
1 cup of loosely packed chopped basil
1Â tablespoon of chopped parsley
Salt and pepper to taste
1 cup flour
3 large eggs ( beaten)
About 6 ounces of olive oil and 1 cup of canola oil
Sprinkle the sliced eggplant with salt and place in a colander with a weight on top and let it sit for 20 to 30 minutes ( this will drain the bitterness out)
In a 12 inch skilled, put 2 tablespoons of olive oil on medium to high heat. Put in the onions and sautÃ© till translucent ( about three minutes). Ad the garlic and brown for about one minute. Add sliced zucchini, tomatoes and mushrooms and let cook over high heat tossing continuously until vegetables are caramelized ( add white wine in the process). Lower the heat to medium and add Â½ the tomato juice. Cook until reduced ( 4 to 5 minutes). Spice it up with salt and pepper and chopped basil. Put all the cooked vegetables in a big bowl together with the cup of breadcrumbs, Â½ cup of parmigiano reggiano, three tablespoons of olive oil, Â¾ cup of basil, Â½ of the parsley and mix it all together.
Pat dry the 16 slices of eggplant with a paper towel. With a big spoon, scoop the vegetable mix and place on one slice of eggplant. To[p it with another lice of eggplant ( sandwich style). Press the sliced eggplant together blending the outer parts in an attempt to seal them. In two containers place the flour and the 4 beaten eggs. One by one dip the sandwich-style eggplant in the four first and then in the egg wash and place aside in a container.
In a 12 inch skilled, heat the canola oil for about 3 to 4 minutes ( must beÂ very hot). Two at a time, fry the eggplant being very careful not to let them come apart, for about 2 to 3 minutes. Place the fire d eggplant on a plate covered with a per towel and pat dry and excess oil. In an oiled baking pan, place the 8 stuffed eggplants. Top each one with 1 tablespoon of plum tomato sauce and shavings of parmigiano. Bake in a preheated 350 degree oven for 5 to 7 minutes (until cheese is nice and melted). Place them on a platter and sprinkle with parsley and enjoy!