Eggplant alla Mollica

        Eggplant alla Mollica

       Sautéed Eggplant with Breadcrumbs 

I don’t like eggplant unless Nonna cooks it! I’ve tried making this before and it just lacked her flavors and touch! I wanted to slow things down and really learn how she builds flavor. It’s a simple recipe but it’s nuanced, the little things she does and the time that goes into cooking Eggplant alla Mollica is what really creates that flavor explosion that Nonna’s food always has. It cooked for a lot longer than I thought it needed, now I know…keep cooking until the eggplant is tender, the breadcrumbs absorb all the juices of veggies and the cheese in the breadcrumb mixture gets caramelized and sticks to the eggplant. Even my 9 year old loves this dish!

INGREDIENTS

• 4 small-medium eggplant, cut into long bite size pieces 
• 2 cups day old bread crumbs mixed with Altomonte’s dry flavored breadcrumbs
• 1/4 cup pecorino Romano grated cheese
• 1/4 cup Parmigiano Reggiano grated cheese
• 1/4 cup fresh parsley, chopped fine 
• 3 cloves fresh garlic, minced
• 1/4 cup fresh basil chopped 
• 1-jalapeño pepper, diced (optional)
• 1-large summer tomato diced 
• Kosher salt
• Freshly ground black pepper 
• Good extra Virgin olive oil

RECIPE

• In a bowl, combine day old breadcrumbs, dry crumbs, black pepper to taste, chopped parsley and grated cheeses. Set mixture aside.
• Bring a large pot of water to boil. Salt it so it tastes like the sea. Add cut eggplant, cook until tender, about 5-8 minutes. Remove from heat and shock with cold water. Drain all water and use your hands to squeeze out any excess water from eggplant.

• In a separate large pan sauté extra Virgin olive oil with garlic, green pepper, fresh tomato & basil over medium high heat. Let cook until fragrant and most of the water from the tomato evaporates. Salt to taste.

• To the same pan with tomatoes add blanched eggplant and cook together until flavors marry about 4 minutes. Add more olive oil as needed, enough to glisten bottom of pan. Add in the breadcrumb mixture. This part takes a lot longer to cook than expected. You want the crumb and cheese to Caramelize and stick to the eggplant. It will also stick to bottom of pan, so lower heat to medium flame, gently and continuously scrap the bottom of pan while folding all ingredients together with wooden spoon until flavor is achieved. Off the heat and serve!