Eggplant Gratin
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eggplant (petonciani)
- salt
- flour
- olive oil
- grated Parmesan
- tomato sauce
- egg
- teaspoon breadcrumbs
Instructions
- Peel and slice the eggplant into rounds; salt to draw out water and rest a few hours.
- Flour the slices and fry in oil.
- In an ovenproof dish, layer the slices with grated Parmesan and tomato sauce (no. 125), mounding them up.
- Beat an egg with salt, a spoonful of sauce, a teaspoon of Parmesan, and two of breadcrumbs; spread over the top.
- Bake under a Dutch-oven lid with heat above until the egg sets; serve.