La Platicona Habla: Tastes, Passions and Pursuits

Eggplant "Sorrentina" (I don't really know the proper spelling for this region in Italy) is a dish that I enjoyed every Sunday at the Cafe Pertutti in NYC. The chef would never share the recipe until one day I got lucky and talked to a different cook in the kitchen who gladly gave me the secret ingredient I couldn't figure out that would horrify any kosher eating vegetarian: prociutto. Eggplant Sorrentina was served at this restaurant and only this restaurant (believe me I ate at nearly every Italian restaurant in Little Italy, the Upper Westside, and the old school Upper Eastside Italian hood) with a side of penne and vodka sauce. Sorrentina is named so for the style of cooking. The eggplant is lightly fried on each side in a bit of olive oil (after being coated as listed below), and served stacked with layers of vodka sauce, prociutto, and cheese. If you hate eggplant, you must give it one more chance, and let it be Sorrentina. If you hate it, I'll eat a frozen dinner.

You will need: one eggplant sliced 1/4 inch thick long ways; 1 c shredded mozzerella; 1/2 c shredded parmesan; 2/3 c flour with 1 tsp salt mixed in, place on a plate; 2 beaten eggs in a large bowl; 6 slices of prociutto (very thin); 1 jar of vodka sauce (get a high end brand because the consistency will be better); olive oil for cooking. Preheat the oven to 400 degrees.

This picture shows the process of stacking the eggplant before baking in an oven. This recipe makes three little stacks.

Step One: Heat 1/4 c of olive oil in a medium saute pan over medium heat.

Step Two: Take your eggplant slice, dip it into the egg mixture and then the flour mixture, dust off, and fry on each side until golden brown. (note that the eggplant should not swin in oil, you need just enough to cook each side). Place on paper towels to drain. Repeat this step until all eggplant is cooked.

Step Three: In a baking pan, layer the ingredients as follows: 1 tbsp of vodka sauce; cooked eggplant slice; prociutto; 1 tbsp vodka sauce; pinch of chopped Italian parsley; sprinkle of 2 cheeses; repeat up to 3 times. For final layer, add a healthy handful of cheeses on top.

Step Four: Bake in an oven at 400 degrees for 5-7 minutes. Turn oven to broil and cook for another 2 minutes or until the cheese begins to bubble and turn brown. Remove from the oven and serve with a side of penne pasta and vodka sauce. If you can't eat wheat, substitute flour for rice flour and eat this with a refreshing salad of organic field greens and balsamic vinegar dressing.

Labels: cheese, Eggplant, sauce