Recipe courtesy of Lishie0729
Ingredients:
1 medium eggplant (about 1 1⁄4 pounds)
Salt
6 tablespoons extra virgin olive oil, or more as needed
8 to 12 fresh sage leaves (optional), plus more for decorating the plates
Chicken Scallopine for four
Freshly ground pepper
4 slices (about 2 ounces) imported Italian prosciutto
5 tablespoons unsalted butter
All-purpose flour
1⁄2 cup dry white wine
1 cup, or as needed, hot Chicken Stock or canned, low-sodium chicken broth
1⁄4 cup canned Italian plum tomatoes (preferably San Marzano), seeded and chopped
5 ounces imported Fontina cheese, cut into thin slices or Mozzarella
6 garlic cloves, peeled
2 tablespoons Tomato Sauce or liquid from the canned tomatoes
Directions: Trim the stem from the eggplant. Remove strips of peel about 1-inch wide from the eggplant, leaving about half the peel intact and cut the eggplant into1-inch slices.
Sprinkle a baking sheet with salt. Arrange the eggplant slices over the salt and sprinkle the tops with salt. Let them stand until both sides are wet, about 30 minutes. Rinse the eggplant under cool running water, drain thoroughly and pat dry.
Preheat the oven to 400° F. Wipe the baking sheet clean and oil it generously, using about 3 tablespoons of the oil. Arrange the eggplant on the baking sheet and turn to coat them with oil. Roast until tender and well browned, turning them and rotating them in the pan as necessary, about 20 minutes. Remove and cool. Increase the oven temperature to 450° F.
Lay one sage leaf, if using, over the center of each scallopine. Season the scallopine lightly with salt and pepper, keeping in mind that the prosciutto is cured with salt. Cover each scallopine with a piece of the prosciutto. and tap the prosciutto with the back of a knife so it adheres well to the meat.
Heat 2 tablespoons of the remaining olive oil and 2 tablespoons of the butter in a heavy, wide skillet over medium heat. Dredge the scallopine in flour to coat both sides lightly. Tap off excess flour and add as many scallopine to the skillet, prosciutto side down, as will fit without overlapping. Cook just until the prosciutto is light golden, about 2 minutes. (Overcooking will toughen the prosciutto.)
Turn and cook until the second side is browned, about 2 minutes. Remove and drain on paper towels.
1 medium eggplant (about 1 1⁄4 pounds)
Salt
6 tablespoons extra virgin olive oil, or more as needed
8 to 12 fresh sage leaves (optional), plus more for decorating the plates
Chicken Scallopine for four
Freshly ground pepper
4 slices (about 2 ounces) imported Italian prosciutto
5 tablespoons unsalted butter
All-purpose flour
1⁄2 cup dry white wine
1 cup, or as needed, hot Chicken Stock or canned, low-sodium chicken broth
1⁄4 cup canned Italian plum tomatoes (preferably San Marzano), seeded and chopped
5 ounces imported Fontina cheese, cut into thin slices or Mozzarella
6 garlic cloves, peeled
2 tablespoons Tomato Sauce or liquid from the canned tomatoes
Directions: Trim the stem from the eggplant. Remove strips of peel about 1-inch wide from the eggplant, leaving about half the peel intact and cut the eggplant into1-inch slices.
Sprinkle a baking sheet with salt. Arrange the eggplant slices over the salt and sprinkle the tops with salt. Let them stand until both sides are wet, about 30 minutes. Rinse the eggplant under cool running water, drain thoroughly and pat dry.
Preheat the oven to 400° F. Wipe the baking sheet clean and oil it generously, using about 3 tablespoons of the oil. Arrange the eggplant on the baking sheet and turn to coat them with oil. Roast until tender and well browned, turning them and rotating them in the pan as necessary, about 20 minutes. Remove and cool. Increase the oven temperature to 450° F.
Lay one sage leaf, if using, over the center of each scallopine. Season the scallopine lightly with salt and pepper, keeping in mind that the prosciutto is cured with salt. Cover each scallopine with a piece of the prosciutto. and tap the prosciutto with the back of a knife so it adheres well to the meat.
Heat 2 tablespoons of the remaining olive oil and 2 tablespoons of the butter in a heavy, wide skillet over medium heat. Dredge the scallopine in flour to coat both sides lightly. Tap off excess flour and add as many scallopine to the skillet, prosciutto side down, as will fit without overlapping. Cook just until the prosciutto is light golden, about 2 minutes. (Overcooking will toughen the prosciutto.)
Turn and cook until the second side is browned, about 2 minutes. Remove and drain on paper towels.
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