Patsy's Italian Family Cookbook (6 page)

1.
Position two racks in the oven and preheat the oven to 450°F.

2.
Spread the eggplant on 2 large rimmed baking sheets. Drizzle and toss the eggplant with oil to coat evenly. Roast, occasionally turning the eggplant, until the cubes are tender and golden brown, about 25 minutes.

3.
Bring the tomato sauce to a boil in a large saucepan over high heat. Stir in the olives, anchovies, and capers. Reduce the heat to medium and simmer, uncovered, to blend the flavors for 2 to 3 minutes. Stir in the eggplant and simmer for 2 minutes more.

4.
Transfer the eggplant mixture to a large bowl. Stir in the cheese, bread crumbs, and parsley. Season to taste with salt and pepper.

5.
Serve warm, spreading the caponata on the toasted bread.

Eggplant Bruschetta

MAKES 4 TO 6 SERVINGS

The original bruschetta started with a slice of toasted bread, topped with juicy tomatoes. My version uses sliced eggplant instead of the bread. You’ll love this twist on the old favorite.

TOPPING

2 tablespoons balsamic vinegar

2 garlic cloves, crushed through a press

⅓ cup plus 1 tablespoon extra-virgin olive oil

1 pound ripe plum tomatoes, coarsely chopped

4 scallions (white and green parts), thinly sliced

Salt and freshly ground black pepper

¼ cup chopped fresh basil

½ cup all-purpose flour

3 large eggs

1½ cups plain dried bread crumbs

1 medium globe eggplant (about 1¼ pounds), trimmed, peeled, and cut into 12 rounds about ½ inch thick

¾ cup olive oil, or as needed, for frying

1.
To make the topping: Whisk the vinegar and garlic together in a large bowl. Gradually whisk in the extra-virgin olive oil. Add the tomatoes and scallions and mix gently. Season to taste with salt and pepper. Cover and let stand at room temperature for at least 1 and up to 3 hours to blend the flavors. Just before serving, stir in the basil.

2.
Spread the flour on a large plate. Beat the eggs together in a shallow bowl. Spread the bread crumbs on a second large plate. One at a time, coat an eggplant round with flour, dip in the eggs, and coat with the bread crumbs. Shake to remove excess coating and set on a baking sheet.

3.
Preheat the oven to 200°F. Line a baking sheet with a wire cooling rack and place near the stove.

4.
Heat the olive oil in a large nonstick skillet over medium-high heat until the oil is shimmering. Working in batches without crowding, add the eggplant (it should bubble up immediately) and fry, turning halfway through the cooking, until golden brown, about 3 minutes. Using a slotted spatula, transfer the eggplant slices to the rack and keep warm in the oven. If needed, add more oil to the skillet and reheat until shimmering before adding more eggplant.

5.
For each serving, place 2 or 3 eggplant rounds on a dinner plate. Using a slotted spoon, top each with a generous amount of the tomato mixture. Serve immediately.

Eggplant Rollatini

MAKES 4 TO 6 SERVINGS

These are a specialty of my mom Rose. She learned them from my grandparents, who served them on the original menu as eggplant involtini, the Italian word for “roulades” (stuffed and rolled food). Rollatini is an entirely American word. Call them what you wish, they are wonderful, especially when made with love by my mom for one of our family get-togethers.

1 small globe eggplant (about 1 pound), trimmed, peeled, halved lengthwise and cut into ⅓-inch half-moons

⅓ cup all-purpose flour

4 large eggs

¾ cup olive oil, as needed

Salt and freshly ground black pepper

2 cups shredded fresh mozzarella cheese (about 8 ounces)

1 cup ricotta cheese

⅔ cup plus 3 tablespoons freshly grated Parmigiano-Reggiano cheese (about 3 ounces)

3 cups
Tomato Sauce

1.
Cut the eggplant in half lengthwise. Cut each half into ⅓-inch-thick slices.

2.
Spread the flour on a wide plate. Beat 3 of the eggs in a shallow bowl. Place the plate and bowl near the stove.

3.
Line a large baking sheet with paper towels and place near the stove. Heat the oil in a large nonstick skillet over medium-high heat until the oil is shimmering. Working in batches, dip the eggplant into the flour, coat with the egg, and add to the oil. Cook, turning occasionally, until the eggplant is lightly browned, about 5 minutes. Using a slotted spatula, transfer the eggplant to the paper towels. Season to taste with salt and pepper.

4.
Beat the remaining egg in a medium bowl. Add the mozzarella, ricotta, and ⅔ cup of the Parmigiano-Reggiano cheese and mix to combine.

5.
Preheat the oven to 375 ° Lightly oil a 10 by 15-inch baking dish.

6.
For each involtini, place a heaping tablespoon of the cheese mixture on the short end of an eggplant slice, roll it up, and place smooth side up in the dish. Pour the tomato sauce on top and sprinkle with the remaining 3 tablespoons Parmigiano cheese.

7.
Bake until the sauce is simmering and the cheese has melted, about 20 minutes.

Bruschetta with Baked Figs and Gorgonzola

MAKES 6 SERVINGS

I am crazy about figs, and when they are in season, I eat them every which way. In fact, my father-in-law, Pete, grows figs, so I get them right off the tree. This combination of sweet figs and sharp gorgonzola, accented with the unique flavor of balsamic vinegar, will have you coming back for more, too. Here, I serve them on toast as a bruschetta, but they are also good as a topping for greens tossed with a balsamic vinaigrette.