Alida Solomon opened her celebrated Toronto restaurant Tutti Matti in 2002. She has been hailed by critics and received both local and national awards, including the prestigious 2009 L’Eccio D’Oro for Osteria of the Year and being named a Fellow of the Institute at the 2016 Ontario Hostelry Institute’s Gold Awards.
Alida lived and worked in Montalcino, Tuscany, for six years, and was highly respected in the regional hospitality industry where she garnered acclaim for the hilltop restaurant Boccon di Vino, for which she earned Michelin recognition.
“Eggplant parmigiana is a classic Italian dish which I have turned into something new, with Smoked Ontario Cheddar or mozzarella on top. We are so lucky to have such amazing artisan cheese makers right in our own backyard. They’re a welcomed addition to any of my dishes.”
Eggplant Instructions:
Step 1
Slice the eggplants, lengthwise and steam over boiling water.
Step 2
Leave cooked eggplant in a large colander, over a large bowl in the fridge to strain overnight.
Eggplant Meatball Instructions:
Step 1
Sauté onion in a bit of olive oil and set aside to cool.
Step 2
Scoop out the all of the flesh from the steamed eggplants into a large bowl and discard the skins.
Step 3
Add stale bread, 1/2 cup milk, 1 tbsp fresh basil and mint, chopped, 1 cup Ontario ricotta, 1/2 cup grated aged Ontario cheddar.
Step 4
Mix with hands until all ingredients are fully incorporated.
Step 5
On a sheet tray, make balls like mini donuts and roll in breadcrumbs. Set aside.
Step 6
In a frying pan, start tomato sauce on low heat.
Step 7
Sauté garlic in olive oil and add crushed tomato. Let simmer on medium heat, stirring constantly for about 10–15 minutes.
Step 8
In another frying pan, warm olive oil and saute eggplant meatballs, then place in warm tomato sauce.
Step 9
Place sliced Ontario smoked mozzarella on top of each meatball and bake at 350°F (180°C) for 10 to 15 minutes. Serve immediately and enjoy thoroughly!