|
Makes 6 servings |
|
| 6 |
Vin ripened tomatoes |
6 |
| 28 fl. oz |
Italian plum tomatoes, canned |
796 ml |
| 4 cloves |
Garlic, minced |
4 cloves |
| 2 cups |
Extra virgin olive oil |
500 ml |
| 4 lbs |
Long thin eggplants, peeled and sliced into rounds |
2 kg |
| 1 bunch |
Basil, whole leaves |
1 bunch |
| 12 oz |
Mozzarella, thinly sliced |
340 gm |
| 7 oz |
Smoked mozzarella, thinly sliced |
200 gm |
| 1 1/2 cups |
Grated Parmigiano Reggiano, plus more for serving |
185 gm |
| to taste |
Sea salt |
to taste |
Method |
| 1/ Preheat the oven to 325° |
| 2/ In a medium saucepan combine the canned tomatoes, a branch of basil, the chopped garlic, salt and 4 tablespoons of Extra Virgin Olive Oil, bring to a boil and then reduce the heat and let simmer. When done crush the mixture with a potato masher. |
| 3/ Peel the eggplants and slice into 1/2" thick slices. |
| 4/ Heat the oil in a heavy skillet until the oil is very hot, just until it starts to smoke. Fry the eggplant slices four or five at a time, until they are golden brown on one side, then turn to do the other side. Drain the slices on paper towel and sprinkle as they are done with sea salt. |
5/ Cut the mozzarella, smoked mozzarella and fresh tomatoes into slices. Wash the basil leaves, pat dry and remove the stems. |
| 6/ In a 9 x 13 inch baking dish start to assemble the dish as follows: place a layer of the crushed tomato mixture on the bottom of the baking dish, then add a layer of the eggplant. Now add a layer of the sliced fresh tomato and one or two basil leaves, then the mozzarella and smoked mozzarella and 3-4 tablespoons of the Parmigiano Reggiano and start again with another layer of eggplant and repeat with the other ingredients. |
| 7/ You should make at least three layers of the eggplant and 2 of the cheese layers of the cheese and tomato filling. |
| 8/ Bake uncovered for approximately 30 minutes and allow to cool slightly before serving. Sprinkle more grated Parmigiano Reggiano for serving. |
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