Recipe from Marcella Hazan’s “Essentials of Classic Italian Cooking”.
Ingredients:
-3 pounds eggplant
-Vegetable oil
-Flour spread on a plate
-2 cups canned imported Italian plum tomatoes, well drained and chopped coarse
-1 tablespoon extra virgin olive oil
-Salt
-3/4 pound mozzarella
-8 to 10 fresh basil leaves
-An oven-to-table baking dish
-Butter for smearing and dotting the dish
-1/2 cup freshly grated parmigiano-reggiano cheese
Hey everybody welcome back to the 3rd episode of Kitchen’s Always Open! Thanks for joining me again as I tackle the delicious Eggplant Parmesan recipe. I really enjoyed making this. It got a bit messy cooking and filming this but it is totally worth it and I’d suggest it to anyone. Hope to see you guys next time as we continue to find our way in this wide wild food world.