3.3 pounds (1,5 kg) eggplants better if the long kind
12 ounces (350 gr) mozzarella fresca 5 ounces (150 gr) grated Parmesan cheese
peanut or other frying oil
FOR THE SAUCE
extra virgin olive oil
18 ounces (800 gr) crushed tomatoes (passata di pomodoro)
1/2 onion thinly sliced
Please prepare the following prior to class
1 day prior Open the fresh mozzarella package, remove the water and put back into fridge to allow to dry a bit.
30 Minutes Tomato Sauce: Lightly brown the thinly sliced 1/2 onion with some extra virgin olive oil. Add the crushed tomatoes, add a bit of salt, put the cover on and cook at low flame for about 30 minutes. Towards the end, add a couple of basil leaves.
Eggplants: Wash and cut them in thin slices (longwise). Place the slices in a colander, creating a few layers. Put a bit of salt on each layer. At the top, place a weight (for example a pot with water inside) for about 20 minutes to allow more water to come out.
We look forward to seeing you Saturday!
Vacations For the Soul
"I love places that have an incredible history. I love the Italian way of life. I love the food. I love the people. I love the attitudes of Italians." ~ Elton John