I learned this technique in Umbria, Italy working with Chef Salvatore Denaro.  Rather than dredging the eggplant in flour and bread crumbs, it is simply grilled and layered with a fresh, light tomato sauce, torn basil leaves, and grated pecorino cheese.  

Make sure to leave the skin on the eggplant.  The skin holds all of the essential phyto nutrients which improve blood circulation and nourish your brain.

Serves 4

Ingredients:

2 medium eggplants

2 lbs ripe plum tomatoes

1 onion, peeled and halved

2 garlic cloves, crushed

5 tbsp salted butter

Red pepper flakes to taste

1 Bunch of basil

Wedge of Pecorino

Fresh Mozzarella

Extra Virgin Olive oil for frying

Method:

This simple sauce recipe is a take on Marcella Hazan’s tomato sauce with onion and butter.

Bring a large pot of water to a boil. Drop the tomatoes in and boil for about one minute or until the skins start to slightly peel off. Drain the tomatoes. When tomatoes are cool enough to handle, peel the skin off. Working over a pot, crush tomatoes into small pieces by hand. Add the salted butter, onion halves, crushed garlic and a pinch of red pepper flakes. Bring to a simmer and cook uncovered for about an hour or until the sauce has developed a nice flavor. Ten minutes before the end of cooking add two nice basil stems to sauce. Discard basil, garlic and onion halves when finished.

Cut eggplants lengthwise in 3/8-inch thick slices.  Heat a skillet on medium heat and add enough olive oil to coat the bottom of the pan. When the oil is hot, fry the eggplant on both sides until golden brown.  Place fried eggplant on a paper towel lined plate and season with salt and pepper while it’s still hot. You will most likely need to fry in batches, adding more olive oil as you go. Don’t be shy with the olive oil! You will need a lot.

In a 8-inch skillet or baking dish, spread a thin layer of sauce. Next, add the fried eggplant in a single layer, trying not to overlap them. Top the eggplant with another thin layer of sauce, then grate some of the pecorino over it.  Tear a few basil leaves and throw them on top. Repeat this process, ending with a layer of eggplant and shredded mozzarella. Bake at 400 degrees for 10 minutes or until cheese has melted and bubbled.

Serve hot or at room temperature.  Slice into wedges.