Melanzane alla Parmigiana di Gilda

Melanzane alla Parmigiana di Gilda
My mother’s eggplant parmigiana was a Sunday food attraction. My former brother-in-law, Marshall, was enamored with the dish. When my sister and Marshall would come over with their young children on a Sunday when Gilda was making this dish, she would literally have to make Marshall his own pan – he went wild with his fork. I have eaten this dish many times, and more often than not it is just passable, as the French say. Perhaps it’s the sauce, the quality of the eggplant, and/or the method of preparation that makes or breaks this dish. I have provided my mother’s recipe with some revisions, keeping in mind that I have indicated what she would have done – so you make the decision as to how you want to prepare it. If you’re looking for authenticity, then do as Gilda would have done. Either way, this dish is a terrific crowd pleaser. Wally and I have entertained with this dish at many of our dinners. By the way, it’s great as an antipasto or primo piatto.
Ingredients for 6:
5 or 6 eggplants
1 pot of sauce (Gilda’s gravy would be great – see Gilda’s Sunday Afternoon Gravy with Meatballs recipe)
3 eggs
Flour
Very fine Italian bread crumbs (do not use coarse crumbs)
A little Milk
3 lbs mozzarella, cut in small cubes
Plenty of grated Parmigiano Reggiano
Grape seed oil (Gilda used olive oil; when I need to cook at high temperatures, I use Italian Grape seed oil which doesn’t smoke)
Sea salt
1 branch Fresh basil, chopped roughly
Preparation:
Wash the eggplants, then cut off both ends of each eggplant, leaving skin on (Gilda used to peel them entirely – it’s up to you to decide which way you prefer). Then, cut the eggplants into slices of 1/8 to ¼ inch, putting each one into a colander and sprinkling with sea salt. Position a plate on top of the eggplant slices, and then put a weight on top of them (I use a filled tea kettle). Let them drip for at least 4 hours.
In the meantime prepare your favorite pot of tomato sauce – you can also just use garlic, oil, and crushed tomatoes. Prepare at least two quarts.
After 4 hours remove the eggplant slices and dry them, being sure to eliminate all the water. Then dredge each one in flour.
In a bowl beat the eggs; add a little milk and drop the eggplant in a little at a time. Then dredge each eggplant slice in the fine bread crumbs.
In a wide frying pan, pour in the oil and then the breaded eggplant slices. Continue this procedure until all eggplant slices are fried to golden brown.
Preheat the oven to 375ºF. Take out a big pan (I use, like Gilda, a roasting pan because of its depth), pour some sauce on the bottom, and then place your first layer of eggplant slices. Then, spread some Parmigiano Reggiano, a little mozzarella, and a little sauce on top of them. Do another layer of eggplant just the same way you did the previous one, and repeat until all eggplant is used. Above the last layer, sprinkle Parmigiano Reggiano, cover with sauce, and crown with the remaining mozzarella. Lastly, spread basil over the parmigiana.
Lightly cover with foil, leaving an opening at one end, and bake for approximately 30-45 minutes, or until the parmigiana is bubbly.
Buon appetito!
Note: Gilda did not bother to dredge the eggplant slices with flour, but I have noticed that the flour helps eliminate any gaps in the breading that may occur during frying. You may skip this step if you wish.