Servers 12
- olive oil
- 3 large garlic cloves chopped
- 1 onion cut in half
- 128 floz whole peeled plum tomatoes
- 20 fresh Basel Leaves
- Dried Oregano
- ½ tsp Salt
- ½ tsp pepper
- Start with the garlic and then onion in olive oil. Then add everything else and cook until Onion falls apart (~1 hour)
- 4 lb medium eggplants (about 5), peeled circles ½–¾ inch thick
- 7 large eggs
- flour
- 5 cup panko
- 1lb chilled fresh mozzarella (not unsalted)
- Parmegean cheese
- Lay eggplants flat and sprinkle with salt. Let sit 1 hour
- Wash eggplant and dry
- Dip eggplant in flour
- Dip eggplant in egg with black pepper and then in breadcrumb
- Fry in oil
- Drain eggplant on paper towel
- In baking dish put a little sauce, then a layer of eggplant, then freshly grated mozzarella and parm cheese, salt and pepper. Repeat
- Then bake at 375˚ for about 35 minutes the top for a minute or two to get the cheese bubbly and golden.