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M$2 Answers
Eggplant Casserole Italiano (Eggplant Saltimbocca)
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Main Ingredients:
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2 large eggplants, peeled and sliced into ¼” rounds
¾ cup milk
½ cup flour
2 eggs, beaten lightly for egg wash
1 cup Italian (seasoned) bread crumbs
1 pkg baby Spinach, fresh or frozen (No exact measurement, just throw in as much as you like)
Salt and pepper (as much as you want)
2-10 garlic cloves, sliced really thin (we'd use 10) (This goes with the sautéed spinach. See Prepare The Eggplant below)
Olive oil (You will be using this for eggplant, tomato sauce and spinach. Use as much as you need oil is good for you)
½ lb. thinly sliced provolone
4~6 ounces prosciutto, thinly sliced (use regular ham or Canadian Bacon if n
prosciutto)
Large bunch fresh basil leaves (many as you want)
Grated parmigiano-reggiano (or regular parmesan if reggiano is too dear for you)
Tomato Sauce Ingredients for eggplant casserole:
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¼ cup olive oil (approximately)
1 onion, chopped
½ cup dry white wine (we use Chardonnay)
1 large can (28 oz.) diced Italian tomatoes
1~2 cloves garlic, minced
1~2 T Capers
½ cup chopped black olives
Salt and Pepper
2 T fresh chopped Italian Parsley
To Prepare The Tomato Sauce:
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Heat olive oil over medium heat.
Sauté onion and garlic until it releases juices. 5 minutes.
Add wine, raise heat to med. high, and reduce for 2-3 minutes.
Add tomatoes and cook stirring occasionally, about 20 minutes. Should reduce and thicken into near paste.
Add capers and olives and simmer 2~3 minutes more.
Add salt, pepper, and parsley and turn off heat.
To Prepare The Eggplant:
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Place the eggplant slices in the milk. Let them soak for about 20 minutes.
Arrange three plates next to a skillet heated over medium. Put the flour in the first plate, egg wash in the second, and the breadcrumbs in the third. Add about 1 T of olive oil to get started.
After taking a slice of eggplant out of the milk, dip it first in the flour, then the egg wash, then the breadcrumbs.
Repeat with remaining eggplant rounds, as you add them to the skillet. You will have to do this in batches.
At some point, heat a tablespoon or so olive oil in another pan. Sauté the 2-10 clove of sliced garlic, then add the spinach. Remove from heat as soon as the spinach wilts slightly.
To Assemble The Dish:
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Place a layer of fried eggplant in 9 x 13 pan, or if you have a 17.5 x 12 non-stick lasagna pan, definitely use that.
Top with provolone, prosciutto, spinach, basil and sauce.
Add one or two more layers, however it comes out (you really can't screw this up, it is THAT good).
Top with sauce and grated parmigiano-reggiano.
Bake in a 450 degree oven for 15~20 minutes.
It helps to let it rest for 10 or 15 before serving to let the flavors marry and for it to cool off enough to cut easily.
Okay, there you have it, Eggplant Casserole Italiano, a really creative and exceptionally delicious dish. Practice once and you'll be ready to unleash Eggplant Casserole Italiano on your "unsuspecting” dinner guests. They’ll be delighted, we promise.
Serve it with an authentically made Caesar Salad and a nice Italian red such as chianti or sangiovese.
--------------------------------------------------------------------
Main Ingredients:
----------------------
2 large eggplants, peeled and sliced into ¼” rounds
¾ cup milk
½ cup flour
2 eggs, beaten lightly for egg wash
1 cup Italian (seasoned) bread crumbs
1 pkg baby Spinach, fresh or frozen (No exact measurement, just throw in as much as you like)
Salt and pepper (as much as you want)
2-10 garlic cloves, sliced really thin (we'd use 10) (This goes with the sautéed spinach. See Prepare The Eggplant below)
Olive oil (You will be using this for eggplant, tomato sauce and spinach. Use as much as you need oil is good for you)
½ lb. thinly sliced provolone
4~6 ounces prosciutto, thinly sliced (use regular ham or Canadian Bacon if n
prosciutto)
Large bunch fresh basil leaves (many as you want)
Grated parmigiano-reggiano (or regular parmesan if reggiano is too dear for you)
Tomato Sauce Ingredients for eggplant casserole:
----------------------------------------------------------------
¼ cup olive oil (approximately)
1 onion, chopped
½ cup dry white wine (we use Chardonnay)
1 large can (28 oz.) diced Italian tomatoes
1~2 cloves garlic, minced
1~2 T Capers
½ cup chopped black olives
Salt and Pepper
2 T fresh chopped Italian Parsley
To Prepare The Tomato Sauce:
-----------------------------------------
Heat olive oil over medium heat.
Sauté onion and garlic until it releases juices. 5 minutes.
Add wine, raise heat to med. high, and reduce for 2-3 minutes.
Add tomatoes and cook stirring occasionally, about 20 minutes. Should reduce and thicken into near paste.
Add capers and olives and simmer 2~3 minutes more.
Add salt, pepper, and parsley and turn off heat.
To Prepare The Eggplant:
---------------------------------
Place the eggplant slices in the milk. Let them soak for about 20 minutes.
Arrange three plates next to a skillet heated over medium. Put the flour in the first plate, egg wash in the second, and the breadcrumbs in the third. Add about 1 T of olive oil to get started.
After taking a slice of eggplant out of the milk, dip it first in the flour, then the egg wash, then the breadcrumbs.
Repeat with remaining eggplant rounds, as you add them to the skillet. You will have to do this in batches.
At some point, heat a tablespoon or so olive oil in another pan. Sauté the 2-10 clove of sliced garlic, then add the spinach. Remove from heat as soon as the spinach wilts slightly.
To Assemble The Dish:
------------------------------
Place a layer of fried eggplant in 9 x 13 pan, or if you have a 17.5 x 12 non-stick lasagna pan, definitely use that.
Top with provolone, prosciutto, spinach, basil and sauce.
Add one or two more layers, however it comes out (you really can't screw this up, it is THAT good).
Top with sauce and grated parmigiano-reggiano.
Bake in a 450 degree oven for 15~20 minutes.
It helps to let it rest for 10 or 15 before serving to let the flavors marry and for it to cool off enough to cut easily.
Okay, there you have it, Eggplant Casserole Italiano, a really creative and exceptionally delicious dish. Practice once and you'll be ready to unleash Eggplant Casserole Italiano on your "unsuspecting” dinner guests. They’ll be delighted, we promise.
Serve it with an authentically made Caesar Salad and a nice Italian red such as chianti or sangiovese.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$Report Abuse
there are probably as many different eggplant casseroles as there are cooks! My favorite is to layer breaded eggplant cutlets with fresh tomatoes, basil, and fresh mozzarella...sort of a sauce-less eggplant parmesan. You can find the directions for making the eggplant cutlets here: http://www.mahalo.com/how-to-cook-eggplant
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
