This Controversial Seafood Eggplant Parmigiana Breaks All the Rules

Von Vincenzo's Plate · 90 Min.

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Zubereitung

1. Cut the cleaned calamari in half, remove the innards and set them aside, then slice the squid into small uneven pieces.
2. Cut the prawns into 5-6 pieces, depending on their size.
3. Trim the top off the eggplants, slice them lengthwise into thin strips and layer them in a colander, salting each layer.
4. Put a weight on the eggplant to press out more water and leave it aside.
5. Heat 6 tablespoons of extra virgin olive oil in a large pot over medium heat, add the onion and stir until golden.
6. Add the squid and simmer for a few minutes, then add the white wine and stir until it evaporates.
7. Pour in 2 bottles of tomato sauce, add a pinch of salt and stir gently, then add the parsley and cook for about 20 minutes.
8. Remove the weight from the eggplant and press with your hand to squeeze out remaining water.
9. Heat sunflower oil in a wide pan to 180°C (356°F). Coat each eggplant slice in flour, pressing it on and turning it to coat both sides.
10. Fry the eggplant slices a few at a time, turning them now and then until evenly cooked, then drain them on paper towels on trays.
11. Once the sauce is cooked and the heat is off, stir the prawns into the pot.
12. Spread a scoop of sauce over the tray, especially into the corners. Add a layer of eggplant with no gaps, then spread sauce over it, add provolone cubes (and pecorino if you like), and repeat.
13. Build up to 4 layers, finishing with cheese and sauce on top.
14. Bake at 180°C (356°F) for 30 minutes.

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