1. Put olive oil in a large, heavy pan over moderate heat. Bring to 365 degrees. 2. Cut 1/2 inch off eggplant at both ends. Cut two long sides to remove the "bulge," turning eggplant into a fairly rectangular block. 3. Cut off skin on all sides. 4. Slice the rectangular block lengthwise into 4 long "cutlets," each about 1/2 inch thick. 5. Smash the garlic cloves with the flat side of a knife on the counter, remove the peel, and sprinkle the garlic with 1/2 teaspoon salt. 6. Rub the garlic well against the eggplant slices, then discard. 7. Season the flour with salt and pepper. 8. Coat the eggplant slices with the flour. 9. Dip each slice into the eggs. 10. Mix together the bread crumbs, the 6 tablespoons of cheese, and the dried sage. 11. Coat the eggplant slices with the bread-crumb mixture. 12. When oil is heated, immerse eggplant slices, 2 at a time. 13. Cook for 3 minutes, or until eggplant is golden brown outside, soft inside. 14. Drain on a rack and dab lightly with papertowels while the other two sices are cooking. 15. Remove them when done and drain and dab. 16. To prepare sauce: Squeeze the juice from the canned tomatoes, then place tomatoes in blender along with the capers. 17. Puree. 18. Pour into small bowl, whisk in the extra-virgin olive oil, and season with salt and pepper. 19. Pour the sauce onto 4 dinner plates. 20. Top with eggplant cutlets. 21. Season with salt, pepper, and a dash of nutmeg. 22. Immediately top each hot cutlet with thinly shaved slices of Parmigiano-Reggiano. ---------------------------------------------------------------------------
Nutrition
Ingredients
