Martha Stewart Living
Makes 6 servings
2 1/2 pounds very ripe or can tomatoes peel, fine chop
4-6 cloves garlic thin slice
2 cups evoo
4 pounds long, thin eggplant cut crosswise 1/2-in slices
Fine salt
1 bunch fresh basil wash and well dried
10 ounces fresh mozzarella cheese thin slice
7 ounces provola affumicata cheese, thin slice
1 1/2 cups fresh grate parmesan cheese
Grease sometimes gives this dish a bad rap. The trick is to fry the breaded eggplant quickly over high heat, so it doesn't absorb too much oil, then drain on paper towels to remove any excess.
Preheat oven to 325°. In a medium bowl, combine the tomatoes and garlic, and set aside.
Heat oil in a large skillet over high heat. When oil begins to smoke, slowly add 4 to 5 slices of eggplant at a time. Cook until golden brown 4 to 5 minuies. If oil is deep enough to immerse the slices completely, you do not need to turnthem; otherwise, turn halfway through frying time. Drain each slice well on paper towels; season each side with salt. Be sure to keep them in a single layer.
Fill two 9-by-13-inch baking dishes as follows: Place enough tomato mixture in the bottom of each baking dish just to cover. Add a single layer of eggplant, being sure not to let the slices overlap. Cover each layer of eggplant with more tomato mixture, then with basil, mozzarella. and provola slices. Sprinkle 3 to 4 tbsp. Parmesan over each baking dish. Repeat layering process with remaining ingredients. You should have enough to make at least three layers of eggplant and two of filling, finishing with an eggplant layer topped by tomatoes only.
Bake, uncovered, until the cheeses have melted and the eggplant is heated hrough, 25 to 30 minutes. Let cool slightly before cutting, and serve.
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