Piadella alla Norma

Instructions

1. Prepare aubergines: Wash aubergines and cut into cubes. Place in a bowl, sprinkle with salt, and let rest for 30 minutes to release water.
2. Rinse and dry aubergines: Rinse the aubergines to remove salt, squeeze out excess water, and pat dry with a kitchen towel.
3. Fry aubergines: Heat high oleic sunflower oil in a deep pan. Fry aubergine cubes in boiling hot oil until golden brown. Remove with a slotted spoon and drain on paper towels.
4. Make tomato sauce: Wash and quarter ripe tomatoes. Place in a large pan and cook over moderate heat for 35-40 minutes until very soft and broken down.
5. Pass tomatoes: Pass cooked tomatoes through a medium-holed sieve to make a rustic puree.
6. Reduce sauce: Return tomato puree to the pan and simmer over moderate heat for about 30 minutes until thickened. Adjust salt and add a teaspoon of sugar if sauce is too acidic.
7. Finish sauce: Turn off heat and stir in extra virgin olive oil and fresh basil leaves.
8. Prepare piadelle: Heat each piadella in a hot pan for 40-60 seconds per side.
9. Assemble piadelle alla Norma: Fill each warmed piadella with tomato sauce, fried aubergines, mozzarella, salted ricotta, and basil. Fold like a wallet.
10. Pan-fry assembled piadelle: Return folded piadelle to the pan and cook until mozzarella melts and the outside is golden and crunchy.
11. Serve: Serve piadelle alla Norma hot or warm.