Churchill and the eggplant parmigiana.
In Churchill 1944 he was often a guest at Naples by General Maitland Wilson, supreme commander of the allied forces in the Mediterranean, who carried him with the admiral's spear to Ischia, Procida, Capri and Sorrento.
He wrote, painted and adored the Neapolitan sunset. But it was not only the landscape that enchanted the prime minister, but also the Neapolitan cuisine, of which he especially loved the eggplant parmesan and macaroni alla puttanesca seasoned with oil, tomato, garlic, capers, Gaeta olives and parsley.
Here the version appreciated by the statesman.
1 Wash the aubergines, remove them from the baby, peel them and cut them into 1/2 cm thick slices. Arrange them on a cutting board alternating them with coarse salt. Tilt the cutting board by placing an object under it and arrange it so that the vegetation water can drip into the sink; leave it like this for 2 hours.
2 Meanwhile, wash basil and tomatoes. Cut the latter into chunks and let them drain in a colander for half an hour. Then cook them in a saucepan with the chopped onion and a handful of basil leaves until soft. Pass them in the vegetable mill and put them on the fire again, making them thicken well: add salt at the end (do not add oil). Set aside 3 tablespoons of sauce and mix the rest with the eggs, shelled.
3 Slice the mozzarella and let it dry on kitchen paper. Rinse the aubergines, dry them and fry them in plenty of hot oil; drain them on kitchen paper and salt them a little. Arrange the 3 tablespoons of sauce kept aside on the bottom of an oven dish and whip the parmesan alternating layers of eggplant, egg sauce, parmesan, chopped basil and slices of mozzarella: take care to finish with sauce and parmesan. bake at 180 ° for 45 minutes. Let it cool down and complete with a little basil.