(by Giulia Asquino)
2 T. olive oil
1 clove garlic, minced
5 – 6 c. tomato sauce
approximately 3 lb. eggplant (about 3 large)
flour
peanut oil
1 lb. mozzarella, cubed
2 – 3 leaves fresh basil, torn
Heat olive oil in a pan over medium heat and brown the garlic.
Add tomato sauce and simmer for about 20 minutes.
In the meantime, slice eggplants about 1 inch thick, salt them, and place on a cotton cloth or paper towel for 15 - 20 minutes.
Brush off the salt and dredge each slice in flour.
Heat peanut oil, and fry the eggplant slices on both sides.
Alternatively, you can place the slices on a baking sheet without flour, and bake at 375 F. until lightly browned.
Drain on paper towels.
Preheat oven to 400 F.
In a large rectangular casserole, layer tomato sauce, eggplant, mozzarella, and basil.
Bake for 40 minutes.
Let rest for 5 – 10 minutes before serving.
(Read Beyond the Recipe, the story that accompanies this recipe.)
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