EGGPLANT & FRESH MOZZARELLA TORTINO

Chef Maria Rosaria Martinelli

INGREDIENTS

(Yields 2 tortinos)

2 medium-to-large size fresh eggplants

Mozzarita, fresh mozzarella 16 oz

Italian imported Prosciutto Cotto (you may substitute with thin sliced uncured ham) 2 oz

Parmigiano Reggiano, ground 4 TBSP

Salt & pepper

A handful of fresh basil leaves, washed

5 TBSP Extra Virgin Olive Oil

Tomato purée 24 oz

½ small onion, chopped

2 garlic cloves, peeled

METHOD

Begin by the preparing the salsa al pomodoro (tomato sauce): in a casserole coated with 4 tablespoons of extra virgin olive oil, brown the whole garlic cloves and chopped onion until golden. Add the tomato purée, season with salt and pepper and add a few fresh basil leaves. Cook over low/medium heat for about 40 minutes, then remove garlic.

Meanwhile, wash and pat the eggplants dry, and cut them into roughly ½ inch slices without removing the skin; drizzle lightly with olive oil and cook them on a hot griddle for about 3/4 minutes, turning them once halfway. Arrange them on a plate and allow them to cool off.

Cut the fresh mozzarella into small cubes, gently squeeze out excess water, and set aside in a strainer or colander. Roll the ham slices and slice the rolls crosswise, obtaining thin strips.

Line the springform pans with unbleached baking parchment. Begin composing the tortinos by working in layers. Smear the bottom of each pan with a spoonful of salsa al pomodoro, then build the eggplant molds by alternating the ingredients in layers as follows: eggplant slices, diced mozzarella, ham strips, a teaspoon of Parmigiano Reggiano, and some chopped basil. Repeat 4 times in the same order, ending with a layer of eggplant slices. Top with tomato sauce and a generous scattering of Parmigiano. Bake at 400F for about 30’, then take remove from the oven and arrange on a serving dish.

Let the tortinos cool off before serving, then carefully open latches to remove pan belts. Garnish each tortino with the fresh tomato sauce and a basil leaf.