- 6 eggplants
- 2 eggs
- grated Parmigiano Reggiano cheese
- 1 oz butter
30 minutes preparation + 20 minutes cooking
Peel the eggplants and cut them in quarters, putting them immediately to cook in very little salted water, for 10 minutes.
Drain and squeeze them tightly to remove all boiling water and the bigger seeds.
In a bowl mix together the egg yolks and whites, a generous spoonful of grated cheese and a tablespoon of bread crumbs.
Add the melted butter (melted but not fried) to make the mixture and a good sprinkling of grated nutmeg.
Mix well and place in an oven tin, buttered and coated in breadcrumbs. Bake in a hot oven for 20 minutes and serve piping hot.
Originally from southeast Asia, eggplants are a common ingredient in Italian cooking, despite the fact that Italians were reluctant to eat them at first. Arabs were responsible for bringing the eggplant, or badingian in Arabic, to Europe. The vegetable didn’t catch on until after 1500 due to the fact that they were referred to as mela insana, or “insane apple” in Italian. For a long period, eggplants were thought to be bad for your health and considered to be an aphrodisiac.
However, Pellegino Artusi set the story straight in his famous cookbook La Scienza in Cucina e L’arte di Mangiar Bene on page 258.
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