"Melanzana a Strati" .. or .. "Aubergine Napoleon". This is a dish from my upcoming "Mia Piccola Cucina" Cookbook and features Panko Crusted Aubergine (eggplant) layered with Mozzarella, my house made Caponata, Semolina Crusted Heirloom Tomatoes baked with Pomodoro Sugo and dusted with Parmigiano Reggiano.
This is one of my original dishes and is extremely popular .. it's just a tad tedious in execution.
The key, to this dish is finding fresh young eggplant. Local grown is best. Next you should peel off some of the rind in a striped fashion and sprinkling salt on them for 30 minutes to pull out the bitterness and softening the flesh.
This one will have the family begging for more!
"Melanzana a Strati" .. a great summertime dish featuring fresh tomatoes and eggplant throughout the entire dish .. See more on facebook.com/BaldFoodie
Ciao!
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