Directions: |
Directions:Peel the eggplant and slice long ways into 1/4 inch slices. Sprinkle each layer with salt and place into a colander, overlapping and salting as you go. After you fill the colander, place a plate on top let the eggplant sweat for 30 minutes while making the sauce.
Cover the bottom of a sauce pan with olive oil and heat over medium high heat. Add the sliced garlic and let it cook until it sizzles (do not brown the garlic). Add the canned whole tomatoes and their juice and salt. Stir and chop coarsely using a potato masher. Lower the heat and simmer until reduced by almost half.
Remove the eggplant from the colander and thoroughly pat dry each slice. Heat the oven to 450ºF. Cover the bottom of a baking sheet with olive oil. Dredge the eggplant slices in flour, shaking off any excess. Place on the baking sheet and drizzle each slice with olive oil. Bake until brown on both sides (turn over after 15 minutes).
Using a 9x11 baking dish, spread a thin layer of sauce on the bottom and layer with the eggplant until it completely covers it. Sprinkle with the grated parmigiano-reggiano. Add another layer of sauce and then the eggplant. Continue to build the layers until you are two layers from the top, then add a single layer of sliced mozzarella. End with sauce and Parmesan.
Bake on the upper third of a 400º oven. Check it after 20 minutes. If it doesn't appear done, bake an additional 15 minutes. Let stand for 20 minutes before serving. |
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