Olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 can (400 g) chopped tomatoes (I used Mutti Polpa)
Salt
Black pepper
1 large eggplant
2 eggs, beaten
Breadcrumbs
Grated Parmesan
Olive oil, for frying
Freshly grated Parmesan
Extra virgin olive oil
Heat a drizzle of olive oil in a pan and sauté the onion until soft and translucent.
Add the garlic and cook for another minute.
Stir in the chopped tomatoes, season with salt and pepper, and simmer over low heat for 20–25 minutes, until slightly reduced.
Allow the sauce to cool, then blend until smooth to create a silky tomato coulis.
Meanwhile, slice the eggplant into 1-1.5 cm thick steaks.
Coat each slice in flour, then beaten egg, then breadcrumbs mixed with grated Parmesan.
Pan-fry in olive oil over medium heat until golden and crispy on both sides, and the eggplant is tender in the center.
Spread a few spoonfuls of tomato coulis onto a serving plate.
Add generous dollops of stracciatella.
Place the crispy eggplant on top, finish with grated Parmesan and a drizzle of extra virgin olive oil.
Serve immediately while the eggplant is still crisp.
