Things You'll Need:
- 1 bottle premium Cabernet
- 2 lbs (about 2 large) eggplants
- Sea Salt
- 1 28-oz can whole peeled tomatoes
- 1 clove garlic, peeled and minced
- EVOO (olive oil)
- black pepper
- 1/2 cup all-purpose flour
- 1/2 cup fine dry Italian breadcrumbs
- 4 large eggs, beaten
- 1-1/2 lbs of fresh mozzarella cheese, sliced 1/4" thick
- 1 cup grated Parmesan cheese (fresh is better)
- 1 packed cup fresh basil leaves
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Step 1
Uncork the wine, and let it breathe for a moment. Pour yourself about a third of a glass into a nice wine glass. Take a sip.
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Step 2
Cut eggplant length-wise into 1/4" slices. Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Have another sip. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
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Step 3
While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside. Have another sip.
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Step 4
When eggplant has drained, press down on it to remove remaining excess water. Lay the slices out on paper towels to drain and remove all the moisture. Sip. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Sip. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. Sip. When oil is shimmering, dip the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Sip. Drain on paper towels. Refill your glass. Sip.
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Step 5
Preheat your oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves. Sip.
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Step 6
Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Sip. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan. Sip.
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Step 7
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving. Sip. Savor the aroma. Sip. Refill wine glass as necessary.
Serves 8.
Comments
lostcornergal said
on 8/11/2009 Wow! Just like my mom used to make ...I never got the recipe and now she has passed on. Thank you so much for posting one of my "memories"! I can't wait to try it!
dincolorado said
on 4/5/2009 The chef is cute, the recipe is great, Sip!