We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla Genovese, Genoa-...
Rossella invites Nonna Anna Buonsante, from Mola di Bari (Puglia), to make a Pugliese classic: Stuffed Eggplant in a bed of Potatoes.
2 Medium sized black eggplants, 4 Cups - Marinara sauce, 2 Cups - Sliced potatoes, 4 Eggs, 1 Cup - Parmigiano cheese, 1/2 Cup - Bread crumbs, 2 Cloves garlic, 2 Tbs - Fresh parsley, 1 Tbs - Fresh mint, EV olive oil, Salt
Cut off the stem of the two eggplants. Cut the eggplants long way in the halves.
With a small knife remove the pulp of the eggplant and leave just a bit more than 1/4 inch of the pulp attached to the skin. Place the skins in water to prevent oxidation.
Cut the pulp in small cubes and saute` with 1/4 cup of EV olive oil, chopped garlic and a bit of salt. Saute` until the eggplant pulp is soft.
In a mixing bowl add the eggs, bread crumbs, most of the cheese, parsley and the mint. Mix everything well.
Add the sauteed eggplant pulp and mix well again.
In a baking pan, add a layer of marinara sauce to completely cover the bottom.
Place the sliced potatoes to completely cover the bottom. Sprinkle some parsley and EV olive oil.
Dry the eggplant shells and position them over the bed of potatoes.
Fill each shell with the stuffing as even as possible.
Cover the stuffing of each eggplant with marinara sauce. Sprinkle cheese over the marinara sauce.
Bake at 375F for one hour.