- 1 large eggplant, sliced lengthwise 1/4 inch slices (no need to peel)
- Olive oil for frying
- 4 ripe tomatoes, chopped
- Tomato sauce (you can also use your favorite pasta sauce here dahlings!)
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1/4 c Fresh basil chopped
- 1 T oregano dried
- 3/4 pound fresh mozzarella (buffalo milk if possible)
- 3/4 c bread crumbs (can use gluten free as well)
- 1/2 cup grated Parmigiano
First off you will need to prepare your eggplant. Its important when preparing eggplants that you attempt to remove as much water content as possible from them so they don’t absorb too much oil in the frying process. In order to do this, first wash and slice eggplant and lay on paper towels flat on a surface. Sprinkle generously with salt on both sides. Place another layer of paper towels on top of the eggplant slices and let sit for 30-45 mins or more with a tray on top for pressure. When you are ready to fry your eggplant, remove the paper towels. You will see the salt has made the water rise to the surface and remove excess moisture from them. C’est Voila Dahlings. You are ready to fry!
Fry eggplant in batches in olive oil until golden on both sides. Set aside again on paper towels to take away the excess oil.
Start on your pasta sauce:
Heat pot to medium high. Cut up tomatoes, onions, garlic and basil. Start with olive oil in the pan (just enough to cover the bottom. Place first your cut basil (if you did not have fresh, add dry later), garlic and onion to the pot. Stir until lucent, then add tomatoes and continue to stir until the tomatoes start to break down. Add tomato sauce to the pan with herbs salt and pepper to taste. Let this simmer for at least 30 mins until the sauce becomes thick and rich.
Putting it all together:
In a 8″-10″ square or round casserole dish with at least 2-3 inch depth, place first layer of eggplant side by side to fit in one layer on the bottom of the casserole. You will do at least 3 layers, so divide evenly. Now this is the important part dahlings. When you add tomato sauce on top of your eggplant, use it sparingly so that it doesn’t overtake the eggplants and make the dish watery. Just enough to basically cover with some of the eggplant showing through. Sprinkle one at a time 1/3 of mozzerella, parmesan and bread crumbs, then begin your next layer and repeat until completed. Make sure the top has tomato sauce cheese and breadcrumbs.
Place into a 350 degree oven for 30 mins or until its all gooey bubbly and golden. Take the casserole out of the oven and let rest for 10 minutes to settle. Cut and serve with a nice green salad and baguette.
I hope you will try this recipe and let me know what you think, dahlings. I promise you, your family, friends and even the pickiest of eaters won’t miss meat this time! Elegant enough to serve to your vegetarian friends, impress them beyond words that you would actually cook something amazing just for them, even though you really did cook it for yourself because its become your favorite meal to prepare and eat.