Marta Di Giallonardo, Cansano, L’Aquila
(Yield: 4 servings)
1 large eggplant (cut crosswise ½-inch thick)
½ cup extra-virgin olive oil
12 ounces crushed tomatoes
2 tablespoons tomato paste
salt and freshly ground pepper (to taste)
2 cups breadcrumbs
½ cup grated Parmesan cheese
½ cup parsley (chopped fine)
2 garlic cloves (minced)
½ pound Mozzarella cheese
1. Warm 2 tablespoons of oil in large skillet over low heat. Add tomatoes, paste, a pinch of salt and pepper. Stir until well mixed. Allow to simmer for approx. 30 minutes and set aside in bowl.
2.Place sliced eggplants in another bowl and cover with hot water. Allow to stand for approx. 5 minutes. Drain and pat dry.
3.Using the same skillet, heat remaining oil over medium heat and fry eggplant slices for approx. 3 minutes on each side, or until tender but still firm. Sprinkle with salt and pepper on each side. Remove from pan and place on paper towels to absorb excess oil.
4.Combine breadcrumbs, cheese, parsley, garlic, a pinch of salt and pepper in bowl. Set aside.
5.Lightly grease bottom of a 6x6 baking dish and cover with layer of eggplant. Sprinkle with breadcrumb mixture, spread with tomato sauce and continue to layer until all ingredients have been used.
6.Layer top with thinly cut Mozzarella cheese and bake in oven preheated to 350°F for approx. 10 minutes, or until the Mozzarella turns golden.
Serve hot.