August in Italy brings the ripest eggplants and tomatoes and, as a natural consequence, this flavorful way of fricasseeing chicken. When I need fried eggplant, as I do for this recipe, I fry a lot: The quantity of oil required is the same whether you are doing a small amount or a large, and you clean up but once. Fried eggplants keep well in the refrigerator for two or three days and, once they are available, you have a good start on another day’s menu that might include eggplant parmigiana, or an eggplant sauce for fusilli, or even just to enrich a cold meat sandwich.
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