Hotel Hassler Roma New Eggplant Parmigiana Express
EGGPLANT PARMIGIANA EXPRESS AT IMÃ€GO,
HOTEL HASSLER ROMA’S PANORAMIC, MICHELIN-STARRED RESTAURANT
New York – April 6, 2010: Hotel Hassler Roma, owned and managed by Roberto E. Wirth, is one of Italy’s most historic and venerated hotels, and is now offering the recipe, courtesy of its panoramic restaurant ImÃ go, for one of Italian cuisine’s most classic dishes: eggplant parmigiana.Â And while most eggplant parmigiana recipes can become rather time-consuming, Imago’s Executive Chef Francesco Apreda offers a quick and easy version that will rival any alternatives.
Eggplant Parmigiana Express (serves 6)
2 Italian eggplants
10 ounces mozzarella di bufala
1/3 cup grated Parmesan cheese
Fresh basil leaves
1 cup flour
Salt and pepper
Peanut oil (or olive oil) Preparation:
Cut eggplants into slices about 3/4 inch thick. Whisk eggs along with a pinch of salt in one bowl, and place flour in another bowl. Place eggplant slices in the bowl of flour, coating on all sides, and then in the bowl of whisked eggs.Â Repeat this process once more. Heat peanut oil to medium-high heat and immediately fry eggplant slices until golden brown, turning once.
Place the fried eggplant slices on paper towels and sprinkle salt on both sides. Cut each tomato into four slices, taking out the seeds and juice, and then cut the mozzarella into slices.
Prepare “sandwiches” using the fried eggplants instead of bread. On each eggplant slice, place a layer of tomato, then a layer of mozzarella, and then some basil leaves, dusting between each layer with grated Parmesan cheese. Place in the oven, pre-heated to 180 degrees, for about 7 to 8 minutes, or until the mozzarella melts slightly.