Eggplant parmigiana is one of the symbolic dishes of Campania cuisine. Eggplant first breaded in egg and flour, then fried – and finally combined with alternating layers of tomato purée, mozzarella, and basil. Nothing else is necessary – besides maybe some boiled eggs.
In Cetara – a fishing village on the Amalfi Coast – chef Pasquale Torrente at his restaurant Al Convento serves blue fish parmigiana. It's very easy to make; just put fried anchovies (or other varieties of bluefish) between one layer and the next. Discover the chef’s recipe below.
The Recipe: Bluefish Parmigiana
Serves 12
Ingredients:
500 g San Marzano tomatoes
3 long, black eggplants
1 egg
½ liter whole milk
Semolina flour
500 g (very fresh) anchovies
150 g smoked provola cheese
Fresh basil
50 g grated parmesan cheese
12 aluminum ramekins
Parsley
1 clove of garlic
Extra-virgin olive oil
High-temperature sunflower oil for frying (at 335°F or 170°C)
Method:
Prepare the tomato sauce: First fry some parsley stalks and a clove of garlic. Then add the tomatoes and let simmer.
Cut the eggplants lengthwise, dipping them first in egg then milk batter. Fry in hot oil.
Cover the anchovies in semolina flour and fry.
Assemble the dish by putting a little bit of tomato sauce on the bottom of the ramekins, followed by two slices of eggplant (alternated perpendicularly). Place a cube of provola cheese, tomato sauce and anchovies in the center. Close with more eggplant and bake for 8 minutes at 335°F (170°C).
To serve, add a spoonful of tomato sauce to a plate and turn out the ramekin on top. Sprinkle with tomato sauce, parmesan cheese and a basil leaf.