PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 5 large eggplants, peeled and cut lengthwise, 1/4″ thick
• 2 tbsp. coarse salt
• 2 cloves garlic
• 6 basil leaves, washed and dried
• 3 jars of Stefano’s Tomato Basil Sauce or 2 1/2 liters of homemade tomato sauce
• 3 tbsp. olive oil
• Vegetable or sunflower oil (for frying)
• 300 g coarsely grated mozzarella cheese (using a Cuisipro 4-sided grater)
• 300 g grated Parmesan cheese
• 300 g plain breadcrumbs
• 2 tbsp butter

PREPARATION:

1. Place the eggplants in a row on a baking dish with a rack.
2. Spread the salt on the eggplants and cover with parchment paper and put a weight on top.
3. Deglaze for a minimum of 2 hours.
4. Rinse the eggplant slices under water.
5. Place eggplant slices on a dish towel to remove excess liquid.

Frying:

1. Prepare the skillet for frying with the vegetable or sunflower oil.
2. Brown the eggplant on both sides.
3. Drain with a spatula and place on a paper towel to remove excess oil.

Sauce:

1. If using your homemade tomato sauce, sauté the garlic in olive oil in a 24cm Julienne pot.
2. Add your homemade sauce, the basil and a little salt.
3. Simmer for 20-25 minutes.
4. If using Stefano’s tomato basil sauce, simply heat through before assembly.

Assembly:

1. Heat oven to 375°F degrees.
2. In an Emile Henry ovenproof dish, spread butter, add a little sauce and breadcrumbs.
3. Lay out a row of eggplants.
4. Cover with sauce, breadcrumbs, parmesan and mozzarella.
5. Alternate layers until 3-4 layers thick.
6. Cover and place in the middle of the oven for 20 minutes.
7. Uncover and continue baking for 10-15 minutes.
8. A guaranteed hit!

Can be frozen