JOE'S EGGPLANT SANDWICH"This was one of my mother's wonderful inventions at a time when she had a large family and very little money," says Joe. "One big eggplant could go far, as she and other Neapolitans knew. Eggplant could be used as a main course-that's where Eggplant Parmigiana comes from. And it added body and flavor to soups, sauces, and stews.
"When we were kids, we looked forward to eating what we called an Eggplant Sandwich when we came home from school. My mother called it Torta di Melanzane, an eggplant cake. 'Speak English,' we would beg her, 'speak English'-the cry of many children of immigrant parents. Today I love the joke of it-an eggplant sandwich, an unpretentious name for a delicious dish. I've been in the restaurant business long enough to have gotten past the need to give every dish a 'continental' name on a menu. So here's my recipe for an early favorite. Serve it as an appetizer; it goes especially well with a Campari-and-soda or a dry Pinot Grigio; Santa Margherita is my favorite."
1 large eggplant (about 11/4 pounds)
1/2 cup all-purpose flour
5 eggs, lightly beaten
1 cup olive oil, plus more for deep-frying
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Roasted Red Bell Peppers, each sliced into 5 pieces
10 thin slices (about 1/2 pound) mozzarella
10 thin slices (about 1/4 pound) prosciutto
10 large basil leaves
3 to 4 cups grated Parmigiano-Reggiano
Trim the ends of the eggplant and peel. Cut it lengthwise into 10 slices, approximately 1/4 inch or less in thickness.
Spread the flour on a large plate. Coat each eggplant slice in the flour, and then dip in the beaten egg. Reserve the leftover egg.
Heat the oil in a large nonstick skillet over medium-high flame. Add the battered eggplant slices in batches (don't crowd the pan) and sauté for about 5 minutes, or until lightly browned on both sides. Remove with a slotted spatula and drain on paper towels. Season with salt and pepper and allow to cool.
When the eggplant is cool enough to handle, assemble the sandwiches. Line up the 10 eggplant slices on a work surface. Place a slice of roasted pepper on half of each slice, and top with a slice each of mozzarella and prosciutto and a leaf of basil. Fold the other half of each slice up and over the ingredients, creating a sandwich. Spread the Parmigiano-Reggiano on a large plate. Coat each sandwich with the remainder of the beaten egg, and roll it in the plate of grated cheese. Wrap the sandwiches in plastic wrap and refrigerate for 1 to 2 hours, or until thoroughly chilled and firm.
Heat 2 inches of oil in a deep skillet to a frying temperature of 375°F. Fry the sandwiches one at a time, turning carefully until the cheese crust is golden and crisp, about 3 to 4 minutes. Drain on paper towels and serve immediately.
Serves 10
Excerpted from
Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant by Sal J. Scognamillo Foreword by Nancy SinatraCopyright © 2002 by Sal J. Scognamillo Foreword by Nancy Sinatra. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.