Eggplant is one of my favorite vegetables to work with (although truth be told, it's not actually a vegetable...check out more on that little mix-up), and hands-down, a favorite ingredient in my family's list of requests.
Going beyond the stuffed Italian eggplant classics like Melanzane alla Parmigiana, you're definitely going to want to check out this elegant, mouth-watering eggplant souffle recipe.
You're gonna love it! And for more Italian vegetable-based classic Italian recipes, head over to the Recipe index for loads more ideas and inspiration. Be sure to register for Mamablip's Newsletter below for lots of new recipes, wine news, and travel ideas to get your inspiration up and moving!
for 9 servings
Wash the tomatoes well, and remove imperfections from each tomato, being sure to take off leaves and any black spots. Dice into 1" cubes. Wash and slice red peppers into fine slices, set aside and remove all seeds.
In a sauce pot with high borders, heat olive oil until fairly hot, add crushed garlic cloves and allow to cook until golden brown. Allow to cook for a few minutes, stirring from time to time, adding some hot pepper slices if you like.
Add diced tomatoes, stir to coat ingredients well. Lower heat to medium-low, allow to simmer for approximately 20 minutes. The sauce should form into a semi-dense sauce. Be sure to stir occasionally to prevent the tomatoes from sticking to the pan sides. Adjust to taste with salt and pepper. Allow to cook for another few minutes, stirring one final time to combine ingredients well.
You can use an immersion blender to combine the ingredients and obtain a smooth consistency, or leave as is if you prefer a more rustic sauce. The sauce not used to garnish the soufflé can be stored in the refrigerator for several days.
Wash the eggplant well, and dry. Peel the eggplant in alternating strips, and cut into into slices 1.5cm thick (round slices).
In a large sauté pan, heat oil until very hot. You can test the oil's heat by lowering a slice of eggplant into the oil - when the eggplant sizzles, the oil is sufficiently heated.
Fry all of the slices until golden brown, remove from heat and place onto a paper-towel lined plate and allow the oil to drain out.
Allow to cool slightly and prepare the cheese filling.
Preheat oven to 180F. In a small glass, combine the cornstarch with a small amount of cold water. Using your fingers, break the Piave cheese down into small pieces (shred). Whisk well to dissolve the powder.
In a medium saucepan, heat the kitchen cream and when heated but not boiling, add the dissolved cornstarch.
Keep stirring to avoid lumps forming, and remove from heat. The cream should immediately change consistency to a more solid form - add the Piave cheese and Parmesan in immediately, stir well to melt the cheeses.
Whisk in the eggs, and combine well. Adjust to taste with salt.