Melanzane Parmigiano Senza Pomodori

(Tomato-less Eggplant Parmesan)


3 Small Eggplants - Japanese 
1 Lg. Egg - whole
2 Lg. Egg -  whites only
2 Cups Flour - All purpose unbleached
3 Cups Bechamel Sauce (Click for Recipe)
1 1/3  Cups  Chicken or veal stock (For Bechamel)
1 Oz. Salami or Prosciutto - chopped very small
1/2 Med. Onion - red
1 Tsp. Porcini powder or 1/2 cup dry porcini reconstituted and chopped very small
1/2 Head Radicchio - chopped 
1 Cup Parmesan Cheese - freshly grated
1/4 Cup   Olive oil - extra virgin

Preparation of the Eggplant

Cut the ends off of the eggplants.  Cut each in half across the vertical axis. Slice the eggplant  vertically, into 1/8" slices.   Soak in salted water for 20 minutes to remove any bitterness.  Rinse and allow to dry for about 15 minutes.  

Heat the oven to 450 - 500 F.

Meanwhile, in a stainless steel 4 quart bowl, beat the whole egg and the egg whites with about 1/4 cup of water.  Season the flour with any herb you like, i.e. oregano, thyme, marjoram etc, then salt and pepper to taste. 

Dip each slice of eggplant in the flour, coating both sides.  Then dip the slices in the egg, being sure to coat both sides.  Place on a cookie sheet covered with oiled parchment paper.  Place in oven and cook for about 10-12 minutes or until the slices are nicely browned.  Repeat this procedure until all of the eggplant slices  are cooked.  Turn the oven down to 350 F.

Preparation of the Bechamel Sauce.

The Bechamel sauce is prepared according to the direction in the link above.  Modifications are to enhance this dish, but the methodology is the same.  Rather than water, chicken or veal stock is used, diluted 50% with water.  After the bechamel has initially thickened, add the onions, and the porcini (either powder or chopped pieces), and cook another 2 minutes. Add the onions and cook another 1.5 minutes.  Add the chopped salami or prosciutto and cook another 3 minutes.  Set aside.

Assembly of the Dish

Oil a casserole (either 6" X 9" or a 9" X 12") and layer the bottom with eggplant.  Ladle bechamel sauce onto this layer, using no more than a quarter of the bechamel.  Sprinkle 1 Tsp. of Parmesan cheese onto this, then a handful or the chopped radicchio.  Lay another layer of eggplant onto this and repeat the process.  Do this until all of the eggplant is used, ending with a layer of eggplant, bechamel, cheese and radicchio. Sprinkle this with about 2 Tablespoons of olive oil, and bake at 350 F. for 35-40 minutes.  Remove from oven and allow to sit for 10-15 minutes.  Serve with additional Parmesan cheese if desired.

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Last updated on:07/04/00 08:45:28 PM