Zuccotto di Melanzane (Eggplant Zuccotto)
Category: Side Dish
Servings: 8
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Resting Time: 2 hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplants | 1 kg |
| Coarse salt | 60 g |
| All-purpose flour | 200 g |
| Canned peeled tomatoes | 500 g |
| Garlic (cloves) | 1 |
| Fresh basil leaves | 10 leaves |
| Extra virgin olive oil | 30 g |
| Fine salt | To taste |
| Black pepper | To taste |
| Pecorino cheese, grated | 30 g |
| Parmigiano Reggiano DOP, grated | 30 g |
| Breadcrumbs | 60 g |
| Extra virgin olive oil (for frying) | 20 g |
| Basil leaves (for garnish) | 5 leaves |
| Peanut oil (for frying) | 1 liter |
Instructions:
-
Prepare the Eggplants:
Begin by washing the eggplants thoroughly. Cut off the tops and slice them lengthwise. Next, chop them into small cubes, about 2 cm each. Place the cubed eggplants into a colander, layering them with coarse salt between each layer. Put a plate on top and place a weight over the plate to help release excess moisture from the eggplants. -
Make the Tomato Sauce:
While the eggplants are draining, prepare the tomato sauce. Heat a large pan over medium heat, adding the whole garlic clove (cut in half) and 30 grams of extra virgin olive oil. Once the garlic is golden, add the canned peeled tomatoes. Season with fine salt and black pepper, and cook for about 30 minutes with the lid on, stirring occasionally. -
Rinse and Flour the Eggplants:
After the eggplants have released their moisture, rinse them well under running water to remove the excess salt. Pat the eggplants dry with a clean kitchen towel. Then, toss them in all-purpose flour, ensuring they are evenly coated. Shake off any excess flour using a fine sieve. -
Fry the Eggplants:
Heat peanut oil in a deep pan to 170°C (338°F). Fry the floured eggplant cubes in small batches, turning them occasionally until they turn golden and crispy. Once fried, use a slotted spoon to remove the eggplants and place them on a plate lined with paper towels to absorb any excess oil. -
Prepare the Breadcrumbs:
In a separate pan, add 20 grams of extra virgin olive oil and the breadcrumbs. Toast them gently over medium heat until they are golden brown and crisp. Set aside. -
Assemble the Zuccotto:
After the tomato sauce has cooked for 30 minutes, remove the garlic and stir in the fresh basil leaves, torn into pieces. In a large mixing bowl, combine the fried eggplants with the tomato sauce. Add both the grated Parmigiano Reggiano DOP and Pecorino cheeses, along with the toasted breadcrumbs. Mix everything together until well combined. -
Form the Zuccotto:
Line a zuccotto mold with plastic wrap. Carefully spoon the eggplant mixture into the mold, pressing down gently with a spatula to ensure it is compacted and holds its shape. -
Rest and Serve:
Place the filled mold in the refrigerator and let it rest for at least two hours. Once the resting time has passed, gently remove the zuccotto from the mold and discard the plastic wrap. Garnish with additional basil leaves and serve at room temperature for the best flavor.
Tips and Variations:
- For a lighter version, you can grill the eggplants instead of frying them.
- Serve this zuccotto alongside a fresh green salad or as an accompaniment to grilled meats.
- You can add a drizzle of extra virgin olive oil just before serving for extra richness.
Enjoy your homemade Zuccotto di Melanzane! This delicious side dish brings out the earthy flavors of eggplants and combines them with the richness of tomato sauce and cheese for a memorable meal.
