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The Recipes of Gaetana


Melanzane alla Parmigiana in cocotte monodose.jpegTHE HOUSE OF PAIRING | recipe of Davide Di Corato

Il Frappato is always the right wine for richly cooked vegetables: parmesan-style eggplant.  Frappato, with its fragrance and its complexity is the ideal red wine, served either  at a cool temperature such 55° Fahrenheit  (13° centigrade) but at room temperature as well. It leaves a clean palate and gives much appreciation to the parmesan eggplant and its special preparation.

 

Ingredients for 4 persons
4 small oven-proof dishes
9 ounces of mozzarella
4 basil leaves
1 or 2 eggplants (for approximately 4 slide each)
9 ounces of tomato sauce
5 ounces of grated Parmesan cheese

Prepare a dense tomato sauce with an onion. Cut the eggplant(s) into thin slices the size and shape of the oven-proof dishes. Sauté the eggplant in a Teflon frying pan with a small amount of olive oil and then dry the slices with paper towels. Grate the Parmesan cheese and cut the mozzarella cheese into small cubes. Fill the oven-proof dishes with a series of layers: first a drop of oil on the base, then a slice of eggplant, then the tomato sauce, and finally the mozzarella cubes and a teaspoon of grated Parmesan. Repeat the sequences until the dish is full. Pre-heat the oven to 350° Fahrenheit and, once the temperature has been reached, place the dishes in the oven. Cook at this temperature for approximately 15 minutes, then serve, placing a basil leaf and a slice of garlic on top.


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