Tortino Di Melanzane Eggplant And Egg Puff
|Eggplants||4 Small (About 6 Inches Long)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Fresh marjoram/1/2 teaspoon dried marjoram||1 Tablespoon, minced|
|Freshly ground pepper||To Taste|
Trim and peel the eggplants.
Cut into 1/4-inch slices.
Put the slices on a large platter and sprinkle each slice with about 1/8 teaspoon salt; let stand for 30 minutes to draw out excess moisture.
Drain and dry.
Coat the slices with flour, shaking off excess flour.
Pour about 1/4 inch olive oil into a large frying pan.
Heat the oil to the smoking point.
Fry a few eggplant slices at a time for about two minutes on each side in the hot oil, turning as each side gets golden brown.
Add more oil to keep a 1/4-inch level.
Remove eggplant with a slotted spoon and drain on paper towels.
Arrange the fried eggplant slices in overlapping rows in a 1 1/2-quart deep baking dish.
Beat together the eggs, milk, parsley, and marjoram.
Season with very little salt and pepper, taking into account that the eggplant slices have been salted.
Pour the mixture over the eggplant.
Cook in a preheated hot oven (400° F) for about 20 minutes or until puffed and golden brown.