Parmigiana!

Cantina del Vecchio prepares a lot of individual menu items. They're not only more elegant and imaginative, but they're easy to serve because they're portion controlled and heated to piping at the last moment. There are several appetizers presented this way, including "Tortina di verza e ricotta con crema di lenticchie," Cabbage and Ricotta Flan with Pureed Lentils," and Tortino di cipolla con fonduta di grana," a delicate flan nestled in a cradle of onion with a decadent cream and Parmigiana cheese sauce.  Even the "Caponatina di melanzane"  -- Caponata -- features a "tortino di ricotta all erbe, " or small herbed ricotta flan. 

Now that I'm fairly accustomed to the menu, it's been three months -- today a new spring menu is unveiled. Stay tuned. 

Yesterday I helped prepare "Picocola parmigiana di melanzane" of small Eggplant Parmigiana, a layered dish of eggplant, tomato sauce, fresh Mozzarella, Parmesan cheese and fresh basil. 

Here's how it goes (my version, obviously, since at Cantina there's no recipe to be found or followed anywhere). 

Individual Eggplant Parmesans

(Piccola parmigiana di melanzane)

3 small eggplants (about 1 pound each)

Flour

Sunflower or other oil for frying

Fresh tomato sauce (see recipe below) or your favorite prepared pasta sauce

2 cups 1/4-inch diced Fresh Buffalo Mozzarella cheese

1 cup fresh finely grated Parmesan cheese

Fresh basil leaves

Spray 12 individual ramekins or baking cups well with nonstick cooking spray. Layer several layers of paper towel on a baking sheet. Set both aside. 

Cut eggplants into 1/3-inch rounds. Dredge the rounds in flour. Set aside. 

Heat oil to very hot over high heat. Fry the eggplant on both sides until partly golden (you will do this in batches). As the eggplant is cooked, transfer to the paper-towel lined baking sheet. 

When all the eggplant is fried, spoon about 2 tsp. of tomato sauce in each of the ramekins. Top with an eggplant round. Add another 2 tsp. of sauce and a few cubes of Mozzarella (keep the Mozzarella cubes in the center). Sprinkle with about 1 tsp. Parmesan cheese and a leaf or basil Repeat two more times and end with a circle of eggplant. This may be made up to a day in advance up to this point. 

Preheat oven to 350-degrees. Bake the eggplant for 15-20 minutes until hot. Carefully turn the ramekins over (they will be hot) onto individual plates. The eggplant should slice out easily. Serve with tomato sauce spooned over. Makes 12 servings. 

Fresh Tomato Sauce (the basic recipe):

2 Tbsp. extra virgin olive oil

1 cup finely chopped or ground onion

1/2 cup finely chopped or ground carrots

1/2 cup finely chopped or ground celery

6 cups fresh diced plum tomatoes or 1 can (28-ounces) peeled plum tomatoes

1 tsp. sugar

Salt to taste

Combine oil , onion, carrots and celery in a large saucepan over medium-high heat. Cook until the vegetable are softened. Add the remaining ingredients and bring to a boil. Reduce heat to medium and cook for 1 hour. Allow to cool before pureeing or blending until smooth. If using fresh tomatoes, strain to to remove tomato skin. Adjust salt to taste. 

NOTE: you may add other ingredients like garlic, wine or fresh basil if desired to flavor the basic sauce. Makes 6 cups of sauce.