Friday, May 29, 2009
Thursday, May 21, 2009
Serves 4 / Time 1 hour
4 Small Eggplants or 3 Regular Eggplants
1 cup all purpose flour
2/3 cup of your favorite tomato sauce
1 large ball fresh mozzarella
Small handful of basil leaves (roughly torn)
3/4 cup grated parmesan
Slice the eggplants into 1/3" discs. Sprinkle slices with a small pinch of coarse sale on each side and place in a single layer between two clean kitchen towels. Place a cookie sheet on top and weigh down with something heavy. Let sit for 20 min.
Preheat the oven to 350 degrees. Lightly dredge eggplant slices int he flour. Heat olive oil in large skillet over high heat, when hot, add the eggplant slices in a single layer, turn heat to medium-high and cook for about 1.5 min each side or until dark golden brown. Drain the eggplant on paper towels.
In a baking dish, arrange the eggplant in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, some basil and a dusting of parmesan. Continue the layers, evenly distributing all of the ingredients. Bake 25-30 Min. or until the cheese is melting and bubbling and the house smells divine.