Today I want to share with you a traditional recipe typical of the Amalfi Coast. It’s a mouth-watering dessert featuring a dark chocolate sauce, candied fruit, almonds, and amaretti and it is named: Chocolate Eggplant Parmigiana

Here are the ingredients:

For the sauce and filling:
400 g sugar
250 g dark chocolate
100 g bitter cocoa powder
500 ml water
60 g flour
60 g slivered almonds
100 g amaretti
100 g candied fruit
 
For the eggplants:
1 kg eggplants
150 g flour
4 eggs
Seed oil

For the filling:

Cut 200 g dark chocolate into small pieces. Pour 250 ml water into a saucepan over low heat and melt it with 400 g sugar, stirring constantly. Add the dark chocolate in pieces and let it melt.

Separately, sift the bitter cocoa and 60 g of flour. Add another 250 ml cold water and beat with a whisk until the lumps are removed. Pour this mixture into the saucepan and cook until thickened, continuing to stir. Let cool.

Chop the amaretti, candied fruit, almonds, and the remaining 50 g of dark chocolate.

For the eggplants:

Pour the remaining flour into a dish and beat the eggs in a separate bowl.

Slice the eggplants lengthwise and cover them with coarse salt in a colander. Let them rest for an hour or so – to remove excess water from the vegetable. Rinse the eggplants, dry with paper towels and fry in oil for the first time. Let them drain on paper towels and fry a second time – but first, cover them first in egg followed by flour for breading. You can flavor them as you like once they are fried: Dust them with sugar and cinnamon or grated lemon peel, for example. 

Pour a little sauce on the bottom of an oven dish, and make a layer of eggplant followed by a layer of more sauce. Sprinkle with a little bit of the amaretti and dried fruit filling. Continue making layers until you run out of ingredients. 

Bake at 215°F (100°C) for 15 minutes. Let cool and decorate with almonds, crumbled amaretti and fresh mint to taste.

Buon Appetito!!!