Ingredients
- 3.3 lbs Black eggplants
- 6 cups or 1.4 L of tomato puree
- 1.1 lbs (500 g) of Fior di latte mozzarella cheese
- 1.3 cups (150 g) of Parmigiano Reggiano DOP cheese
- Yellow onion
- Basil - several leaves
- Peanut oil
- Olive Oil
- Coarse salt 1 ¼ oz (35 g)
- Salt and Pepper
Directions
- Wash and dry the eggplant
- Cut to slices about 1/8' thick
- Sprinkle coarse salt on your slices
- Put weight on slices for at least 1hour
- Slice and cut mozarrella into tiny cubes
- Pan the chopped onions with olive oil
- Add tomato puree, salt, and a little water
- Let sauce simmer for 45 minutes and when finished, add basil leaves
- Return to eggplant and rinse slices well
- Pat them dry
- Heat plenty of oil to 340 degrees Farenheit
- Cook 2-3 minutes and absorb fried slices in paper towels
- Get 8 by 12" baking dish and cover bottom with sauce
- Arrange first layer of eggplant horizontally
- Add parmesan, pepper, mozarrella
- Add sauce, just enough to color the inside
- Arrange second layer vertically
- Repeat steps, pressing gently with the palms of your hands after each layer
- Finish with tomato sauce, mozarrella and parmesan
- Bake at 400 degrees Farenheit for 40 minutes
