I think the title says it all …
I had three ageing aubergines languishing in my vegetable basket and making me feel very guilty for not having eaten them sooner. Vegetables are best eaten in their prime, that goes without saying … but in order to subdue that ache of guilt that was gnawing at me for wasting food I decided to fry them and make a dish that ranks very highly on my Favourite Best Ten Dishes.
It begins with making a tomato sauce … usually I use garlic for this recipe but I thought I would change and use onion instead …. this red onion is the famous Cipolla Rossa di Tropea (the red onion that comes from Tropea in the south of Italy and is famous for its sweetness).
And now we can begin … but first, add some torn basil leaves to the tomato sauce:
The thing to do now is peel the aubergines and cut them into thick slices. Then dredge the slices in the eggwash first and afterwards coat them with the breadcrumbs.
The above picture doesn’t do justice to the delightfulness of it all … the crunch of the fried breadcrumbs, the surprisingly mild flesh of the aubergines, the sweetness of the tomato sauce, the creaminess of the cheese and the aromatics of the basil! All in one bitefull!
These are older pictures that are better …