The Perricone’s spicy and earthy flavors complement the earthy, nutty flavors of eggplant and three cheeses while the Nero d’Avola’s fuller body and velvet tannins match the overall richness of the dish.
- 2 lb. 2 oz./ 1 kg eggplants
- 1 qt./ 1 L tomato puree
- 11 oz./ 300 g Primosale cheese
- 7 oz./ 200 g aged Sicilian Pecorino DOP
- 3 ½ oz./ 100 g Parmigiano Reggiano DOP
- 1 onion, minced
- 3 eggs
- Basil leaves
- Extra-virgin olive oil
- Sea salt for the eggplants
- Salt to taste
Cut the eggplant into slices widthways about ½-inch (1 cm.) thick. Sprinkle with sea salt and leave to drain in colander or on a dishcloth for at least 1 hour; this will get rid of the bitter taste and the excess liquid. Rub with a paper towel to eliminate all the salt. Heat a generous amount of oil in a frying pan and fry the eggplant slices a few at a time.
In a sauce pan, stew the onion in ½ glass of water with a few basil leaves and a tablespoon of oil. Stir in the tomato puree and let simmer for 20 minutes. Whisk the egg with ½ cup of grated Pecorino. Heat a non-stick skillet over medium heat and pour the batter over it to make crêpes.
Grease a tall baking dish with some oil and alternate the fried eggplants, slices of Primosale cheese, the tomato sauce, sprinkling of grated Parmigiano and the crêpes. Top with a generous sprinkling of grated aged Pecorino.
Heat the oven to 350°F (180°C) and bake for at least 40 minutes. Makes 4 to 6 servings.