Eggplant alla messinese Doublets

PROCEEDINGS

To prepare shotguns eggplant, wash the slices about half a centimeter thick and cut eggplant: put in a colander and season with salt, then let them rest for at least half an hour to remove part of the vegetation water.

Pour into a pan (I use the wok, which guarantees perfect fried immersion) peanut oil (or Sunflower High Oleic), heat up to a temperature of 160 degrees (bodies with a cooking thermometer, costs very little and save you several times dinner) and fry the eggplant until they are golden brown.

Prepare the tomato sauce by putting in a saucepan oil extra virgin olive oil and finely chopped onion: do the onion for about 5 minutes, stirring constantly, Add the tomato sauce, fresh basil , a pinch of sugar and salt to taste. Cook over low heat, covered for 15-20 minutes.

Preheat the oven to 200 degrees. Cook spaghetti in abundant salted water and drain them al dente, with 4-5 minutes before the time indicated in the package. Season the spaghetti with tomato sauce, leaving aside a little for garnish 'doublets', and stir in a bit’ grated Parmesan cheese.

In a baking sheet, lined with parchment paper, lay a slice of eggplant, put you over a forkful of spaghetti rolled (use a spoon and a fork), cover with another slice of fried eggplant. Distribute above doublets eggplant a spoonful of tomato sauce remained and sprinkle with the remaining Parmesan. Do this for all shotguns eggplant. Bake for 15 minutes, until the cheese has melted. Sprinkle with ricotta cheese or salt (or with more Parmesan cheese if you prefer), Garnish with a fresh basil leaf and serve immediately. Bon appétit!

THE PAIRING: These delicious side by side they go to wedding with a primitive of the province of Taranto: We have chosen aLamia Lara cellar. Its steel and bottle aging makes it possible to appreciate its primary scents. It should be drunk relatively young and with a good sauce and fried eggplant will be able to perfectly express its characteristics and enhance those of the dish.