Sicilian Feasts, Illustrated edition: Authentic Home Cooking from Sicily by Giovanna Bellia La Marca

Author:Giovanna Bellia La Marca
Language: eng
Format: epub
Publisher: Hippocrene Books

Slice the eggplants with the skin on, grill on both sides and arrange on a platter, overlapping the slices. Place the mint, parsley, and garlic in a food processor. Add the olive oil, lemon juice, lemon peel, salt, and pepper, and pulse a few times to blend. Spoon the sauce over the eggplant, cover with plastic wrap and let marinate at least one hour or until ready to serve.

EGGPLANT LAYERED WITH CHEESE

Mulinciana ‘incaciata

Serves 12

My friend Josephine Schinina’ Lissandrello shared this recipe with me after she married Vincent in the beautiful baroque Cathedral of San Giorgio in Ragusa Ibla. I use two hinged frying pans (Italian frittata pans) to make this dish. In the absence of a frittata pan, use a large frying pan. After the first side is browned, place a platter on top of the pan, and turn the eggplant onto the platter. Place the same pan on the stove, add a little more extra-virgin olive oil, slide the eggplant back into the frying pan, and brown the second side. It’s worth buying a frittata pan on your next trip to Italy, and while you’re at it, buy a small and a large one. They are very useful.

2 eggplants

Salt

1 cup canola oil

¼ cup extra-virgin olive oil

¾ cup dried bread crumbs

¾ cup tomato sauce

1½ cups grated caciocavallo or provolone cheese

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