When I baked my first bagel I was wondering how to fill it, then the image of Oedipa eating parmigiana sandwiches on the lake came to my mind. I really don’t know why I related Pynchon’s The Crying of Lot 49 to a bagel, but it sounded so good. And it tasted too.
This bagel is rich and voluptuous. A touch of pornography in my kitchen.
5 bagels (recipe here)
cream (I used Tofutti)
For melanazane alla parmigiana
1,5 kg aubergines
1 clove garlic
750 gr tomato puree
2 tbsp tomato paste
extra-virgin olive oil
1 tsp sugar
Remove the stalks from the aubergines and cut them lengthways into 0,5 cm thick slices. Place them in a colander with coarse salt between the layers and a weighed down between plates. This will allow to discharge from the bitter juices. Set aside for at least 1 hour.
Meanwhile prepare the sauce. Heat extra-virgin oil in a pan, add onion minced and garlic and gently sizzle for 5 minutes. Add tomato puree, tomato paste, salt and sugar and simmer at the lowest heat for at least 1 hour. When ready turn off the heat and add basil. Stir well and set aside.
Squeeze out the aubergines, wash them to remove the salt and dry carefully. Now it would be time to fry the aubergines. I prefer to bake them in oven, therefore brush each slice with extra-virgin olive oil and place them on a pan with parchment paper sheet. Bake for about 20 minutes until tender and the surface gold and crispy. Turn the slices and bake the other side for 5 minutes.
Remove basil and garlic from the sauce. Put a few spoonfuls of it in a pan and cover with a layer of aubergines. Repeat this sequence adding fresh basil to each layer and finish with tomato sauce. Sprankle with breadcrumbs and bake at 200° for 40 minutes. Remove the pan from the oven and allow to cool completely. Then slice it into pieces.
Cut the bagels in half. Spread the cream, place a piece of aubergine parmigiana and top with the covers of the bagels.