Eggplant and Swordfish Parmigiana

Name: Eggplant and Swordfish Parmigiana
Yield: Serves 4 servings
Ingredients: 2 Italian eggplants (purple variety); 4 slices fresh swordfish (if possible); 1 can (14 oz/400 grams) crushed tomatoes; 1 shallot; 2 cloves garlic; Oregano, to taste; Salt, to taste; Black pepper, to taste; Extra virgin olive oil, to taste; 1 block (1 lb/500 grams) low-moisture mozzarella cheese for pizza; Fresh basil, to taste; Breadcrumbs, to taste

Caterina Sansica @ricettedicaterina17

Palermo

I've always loved bringing together flavors from the sea and the land. Nature always finds its way into my dishes, inspired by my creativity. Today, just a few quality ingredients. The result is truly exceptional! Remember, the aromas and flavors of cooking will always stay alive in our memories!

Caterina Sansica @ricettedicaterina17

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Ingredients

Serves 4 servings

2Italian eggplants (purple variety)
4 slicesfresh swordfish (if possible)
1 can(14 oz/400 grams) crushed tomatoes
1shallot
2 clovesgarlic
Oregano, to taste
Salt, to taste
Black pepper, to taste
Extra virgin olive oil, to taste
1 block(1 lb/500 grams) low-moisture mozzarella cheese for pizza
Fresh basil, to taste
Breadcrumbs, to taste

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Steps

1

Heat some olive oil in a pan and lightly sauté the garlic. Add the shallot and cook over low heat. Add the crushed tomatoes. Season with salt, pepper, and oregano. For the eggplants: Slice them, wash, and salt them. Let them drain, then pat dry with paper towels. For the swordfish: Rinse and pat dry with paper towels.
2

Grill the eggplant slices and set aside. Brush the swordfish slices with olive oil, coat with breadcrumbs, and grill them. Pulse the mozzarella in a food processor for a few seconds to shred it like pizza cheese. Wash and dry the basil leaves.
3

Now assemble the dish: Spread some tomato sauce on the bottom of a pizza pan or baking dish. Arrange a layer of grilled eggplant. Add more tomato sauce, mozzarella, and basil leaves.
4

For the second layer, add the grilled swordfish slices, more tomato sauce, mozzarella, and basil leaves.
5

Finish with a final layer of eggplant, tomato sauce, mozzarella, and basil leaves.
6

Preheat the oven to 350°F (180°C). When hot, bake for 15 minutes. When the mozzarella has melted, the dish is ready. Serve warm so you can easily portion each serving. Enjoy this simple and delicious dish—your taste buds will thank you, and when you make it, think of me!