Santa Clara University

Eggplant alla Domenica

Domenica is a wonderful Sardinian woman who appreciated excellent food and loves preparing superb feasts – not simple meals. Friends invited eight people to visit them in Sardinia where on August 8, 1998 Domenica prepared a feast consisting of twelve antipasti, gnocchi for the primi, and a roast piglet, crayfish, scampi, and a whole sea bass for the secundi. We were too full to have – enjoy – her dessert. One of the antipasti was Eggplant alla Domenica.

Ingredients:

• Eggplant – thinly sliced (around ¼ inch) from 3 to 4 inches in diameter
• Mozzarella cheese – thinly sliced (around 1/8 inch) Anchovy
• Tomato Sauce – already prepared for a pasta dish. [cf: recipe above]
• Olive Oil
• Salt

Note: quantities depend on the number of people – two slices would be sufficient for most people.

Directions:

1. Grill eggplant.
2. Brush a little olive oil on both sides of the eggplant and place in a flat roasting dish.
3. Salt to taste – note that the anchovy are salty.
4. On each slice of eggplant, mozzarella cheese, one anchovy, and a dab of tomato sauce in the center (approximately 1 to 2 tablespoons). (This point can be done ahead of time.)
5. Preheat oven to 375 and cook for 6 to 8 minutes.