By:chef ssentongo Geoffrey

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 Eggplant Parmigiana (also known as Parmigiana di Melanzane) is a classic Italian dish that’s rich, comforting, and bursting with flavor. Here’s a step-by-step guide to making it:

1. Prep the Eggplant:
   • Thinly slice the eggplant (aubergine) and place the slices in a colander.
   • Lightly salt the slices and let them sit for an hour. This draws out excess moisture and prevents the dish from becoming watery during baking.
2. Make the Tomato Sauce:
   • Finely chop an onion and sauté it in olive oil until translucent.
   • Add tomato passata (pureed tomatoes) and torn basil leaves.
   • Season with salt and pepper, then simmer for 10-15 minutes. Set aside.
3. Fry the Eggplant:
   • Rinse the eggplant slices under cold water to remove the salt.
   • Pat them dry with a kitchen towel.
   • Lightly dust the slices with flour and shake off any excess.
   • Fry them in sunflower oil for a few seconds on each side until golden. Drain.
4. Layer the Dish:
   • In a baking dish, start layering:
     • Tomato sauce
     • Thinly sliced mozzarella cheese
     • Grated Parmesan cheese
     • Fried eggplant rounds
   • Repeat the layers until you’ve used up all the ingredients.
5. Bake:
   • Top with remaining Parmesan cheese.
   • Bake at 180°C (350°F) for 40-60 minutes, until the eggplant is soft and the top is golden.
6. Serve:
   • Let it rest for a few minutes, then serve topped with fresh basil.

Enjoy your delicious Eggplant Parmigiana! 🍆🧀🍅

Milanese Pizza (Pizza al Trancio) 

is a delightful rectangular pizza that hails from Milan, Italy. It’s neither Neapolitan nor Roman but has its own unique character. Here’s how you can make it at home:

Ingredients (for 4-6 people):

• For the Biga (Pre-fermentation):
  • 11 oz (310 g) flour
  • ½ cup (120 ml) water (at 40°F or 4°C)
  • A pinch of beer yeast
• For the Dough:
  • 1 lb 7 oz (650 g) flour
  • ½ cup (120 ml) water (at 40°F or 4°C)
  • 2 ½ tbsp salt
  • Extra virgin olive oil
• Milanese-Style Seasoning:
  • Pannerone di Lodi (Slow Food Presidium)
  • Fiordilatte mozzarella
  • Battened bacon
  • Garda PDO extra-virgin olive oil (Avanzi)

Method:

1. Prepare the Biga:
   • Dissolve the yeast in water and roughly knead it.
   • Cover with film and let it rest in a cool place for 16-24 hours. The biga will double in volume and then collapse.
2. Make the Dough:
   • Sift the flour into a bowl and knead, adding 1 ½ cups of water.
   • Incorporate the leavened biga.
   • Dissolve the salt in the remaining water and add it to the dough.
   • Let the dough rest for about ten minutes under an upside-down container.
   • Make some reinforcement folds, then cover with cling film (with a few holes for oxygen).
   • Rest the dough for 2-3 hours at room temperature.
3. Shape and Rest:
   • Divide the dough into pieces of the desired size.
   • Let them rest in a bowl in the refrigerator for 12-15 hours.
   • Remove them 3 hours before spreading.
4. Spread the Dough:
   • Place the leavened dough in a baking pan.
   • Drizzle olive oil over the dough.
   • Spread it evenly with your fingertips, being gentle not to crush the cavities too much.
   • Let the dough rest for at least one hour in the baking tin, covering it with film.
5. Bake:
   • Preheat your oven to 480°F (250°C).
   • Bake the pizza for about 20-25 minutes or until golden and crispy.
6. Enjoy!
   • Slice it into squares and savor the Milanese goodness.

Remember, this pizza is all about simplicity, quality ingredients, and that unmistakable Milanese touch! Buon appetito!

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