This was my favorite dish that we made during our Cooking Experiences at The Poppy Farmhouse. I loved how light and fresh it was! I’d never seen orange zest used in the tomato mixture for an Eggplant Parmigiana but it is a wonderful addition.
Millefoglie di melanzana farcito con Taleggio
2 medium Eggplants
100 g Parmigiano-Reggiano Cheese*, grated
2 large Tomatoes
300 g Taleggio Cheese*
1 organic orange (zest & use for garnish)
Garlic Clove
Dried: Thyme, Marjoram, Oregano, Basil* (to taste)
Sunflower Oil (for frying)
Sea Salt*
Flour (for dusting eggplant)
*Available at All Things Italian
…
Wash and dry the eggplants. Slice very thinly into rounds. Place on paper towels and lightly sprinkle with salt. Leave for at least an hour to get rid of as much water as possible.
Rinse off the salt with cold water and dry well on absorbent paper. Dust with flour and fry in the heated sunflower oil to which the garlic clove has been added. Drain on absorbent paper.
Wash the tomatoes and put in hot water for a few minutes. Remove the skins and cut into slices and sprinkle on some salt and pepper, grated orange zest and dried herbs.
Oil some ramekins and layer with eggplant slices, tomato mixture, taleggio cheese, eggplant slices and tomato mixture. Top with grated parmigiano cheese.
Cook in a pre-heated 350*F oven until the top is a little bubbly and golden, about 15 minutes.
Recipe from: The Poppy Farmhouse
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