Chocolate eggplant parmigiana. Yes, you heard right: this is a traditional recipe typical of Amalfi Coast. A luscious dessert, which involves the use of a sauce with dark chocolate, candied fruit, almonds is Amaretti biscuits. Eggplants are doubly fried: if you are on a diet, this is not the recipe for you, but we assure you that the combination is explosive!
The origins of eggplant parmigiana with chocolate
There are many legends behind this recipe: some believe it was created by monks of Atrani or Tramonti, who initially combined fried aubergines with a liqueur sauce, later replaced with chocolate. Others argue that it was the Augustinian nuns, already inventors of other typical sweets, such as struffoli and rococo.
Even if it doesn't look like a summer dessert, this dessert is consumed a Maiori just in the period of splendor of the aubergines and, in particular, on the occasion of the feast of Mid-August.
The recipe for eggplant parmigiana with chocolate
Try yourself to surprise everyone with this original and delicious recipe.
For the sauce and the filling
Sugar 400 g
Dark chocolate 250 g
Bitter cocoa powder 100 g
Water 500 ml
Flour 60 g
Flaked almonds 60 g
Amaretti 100 g
Candied fruit 100 g
Eggplant 1 kg
Flour 150 g
Cut 200 g of dark chocolate into small pieces. Pour 250 ml of water into a saucepan, place it on the stove over low heat and melt 400 g of sugar, stirring. Add the chopped dark chocolate and melt.
Separately, sift the cocoa powder and 60 g of flour, add another 250 ml of cold water and beat with a whisk, until the lumps are eliminated. Pour this mixture into the saucepan and cook, continuing to stir until the cream is thick. Let it cool.
Coarsely chop the macaroons, candied fruit, almonds and the remaining 50 g of dark chocolate.
Pour the remaining flour into a dish and beat the eggs in a bowl.
Cut the aubergines along the length and cover them with coarse salt for an hour, so as to eliminate the water of vegetation. Rinse the aubergines, dry them and fry them for the first time in the oil. Let them drain and fry them a second time, passing them first in the beaten egg and in the flour. You can flavor them to taste once fried, for example by passing them in sugar with cinnamon or grated lemon rind.
Pour a little sauce on the bottom of a baking dish, make a layer of eggplant then cover with more sauce. Sprinkle a little with the filling of macaroons and dried fruit and proceed creating the layers.
Bake at 100 ° C for 15 minutes. Leave to cool and decorate with almonds, crumbled amaretti and, to taste, fresh mint.
There is also a variant of this dessert that does not include final cooking in the oven. After having fried the aubergines and created the layers, just let the parmigiana rest in the fridge for a few hours and then serve.
Another variation concerns the cream, which can be made even more delicious. It can also be prepared with milk instead of water, melting dark chocolate and bitter cocoa.