Syksyinen kattaus ja eggplant parmigiana suppilovahveroilla

Autumn table setting and EGGPLANT PARMIGIANA with FUNNEL CHANTERELLE

Autumn is such a lovely and ambient time. On a sunny day, the sunshine paints the world with gorgeous misty colors. And we love nothing more than cozying up on the couch in candlelight when it is raining and stormy. This Autumn we’ve been lucky to enjoy a beautiful range of Autumn colors!

But like in every season, inviting friends over to enjoy a meal prepared with love is the best! Sitting around a table with your people fills our hearts with joy. Many may feel like this ever-darkening time of the year is difficult – in all honesty, who wouldn’t feel tired when it’s dark and grey almost all the time! – but a beautiful table setting and delicious food we can change that in no time!
To create a gorgeous table setting, decorations can be found closer than you think! Stepping outside to your own yard or the closest woods can take your imagination to a whole new level. An Autumn table setting is accentuated with soft linen and the Nosse Ceramics for HEIROL stoneware collection.

EGGPLANT PARMIGIANA with FUNNEL CHANTERELLE

Tomato sauce:
6–8 cloves of garlic
3 tbsp olive oil
3–4 tins canned cherry tomatoes (à 400 g)
Salt
Black pepper

Eggplant:
4 eggplants
4 eggs
1 tbsp water
Salt
4 dl (1 ½ cups) breadcrumbs
4 tbsp dried oregano
2–3 dl (1–1 ¼ cups) olive oil

Mushrooms:
1 l (4 cups) funnel chanterelle
1 tbsp olive oil

For layering:
1,5 dl (½ cup) pecorino romano cheese grated
4–5 dl (1 ½ – 2 cups) grated mozzarella cheese

For garnishing:
Fresh arugula and herbs like basil

Make the tomato sauce. Crush the garlic cloves. Add olive oil to a big saucepan and sweat the crushed garlic in medium heat. Blend the canned cherry tomatoes in a blender. Add to the saucepan. Season with a generous pinch of salt and black pepper. Leave to boil over low heat for about an hour.

Slice the eggplants into 0,5 cm thick slices. Crack the eggs and add to a bowl with 1 tbsp of water and a pinch of salt. Whisk until combined. Set aside. Then mix breadcrumbs, dried oregano, and a pinch of salt on a plate. Breadcrumb the eggplants. One at a time, roll each slice in the egg mixture and then in seasoned breadcrumbs. Set aside.

Heat up about 2–3 tbsp of olive oil in a big frying pan. Fry the eggplant slices 4–6 at a time (depending on the size of the pan) for 2–3 minutes on both sides until they’re crispy and golden. Place the fried slices on a piece of kitchen paper. Repeat with the rest of the eggplants. Add more oil to the pan when needed. Remember not to stack the eggplant slices on top of each other without adding a layer of kitchen paper in between. Set aside.

Add 1 tbsp of oil into another frying pan. Cook the funnel chanterelle in the oil until the mushrooms have softened a little.

Preheat the oven to 200°C (390°F). Assemble the parmigiana. Spoon a thin layer of tomato sauce on the bottom of the dish. Arrange one layer of eggplant slices on top of the sauce. Add half of the cooked mushrooms. Sprinkle ½ dl (¼ cup) of grated pecorino and 1 ½ dl (½ cup) of grated mozzarella on top. Repeat: add a layer of tomato sauce, a layer of eggplant, the rest of the mushrooms, and a layer of grated cheeses. Then add a third thin layer of sauce, the last layer of eggplants, and the rest of the tomato sauce. Finish with pecorino and mozzarella.
Cook in the oven for about 30 minutes until the cheeses have melted and the parmigiana is golden brown. Serve straight away with fresh arugula and herbs!