|Pretty yummy! Fresh mozzarella and fresh basil bring this recipe to a new level of deliciousness. Recipe adapted from Food and Wine.|
Ingredients1 28-oz can whole tomatoes
2 Tbsp. olive oil plus more more for frying
flour, for dredging (I used spelt but you could use any kind even potato or tapioca starch should work fine)
4 large eggs, lightly beaten
2 cups seasoned dry bread crumbs (I made my own with sprouted grain bread, salt, and herbs)
2 lb eggplant, cut lengthwise into ¼-in thick slices
6 garlic cloves, smashed and peeled
12 oz. fresh mozzarella (you may want more because you WILL want to eat some)
1 cup freshly grated parmesan cheese
1 cup basil leaves
1. Preheat the oven to 350º. In a blender or food processor, puree the tomatoes with their juices and 2 Tbsp. olive oil. Season with salt.
2. Put the flour, eggs and bread crumbs in 3 separate shallow bowls. Dredge in flour; shake off excess, dip in egg, letting any excess drip off, then coat with bread crumbs.
3. Line a rack with paper towels. In large nonstick skillet, heat ⅛ inch of olive oil until shimmering. Cooking in batches over moderate heat, add some of the smashed garlic and eggplant spices and fry until golden brown and tender (a couple minutes per side). Transfer to paper towels to drain and discard garlic. Repeat until remaining eggplant slices and garlic are used up, wiping out skillet and adding more oil as needed.
4. Lightly oil a 10-12 inch springform pan (a regular pan will do as well but you won't be able to slice it as easily). Layer as follows:
½ cup tomato sauce spread on top
a few mozzarella slices and sprinkle of parmesan
⅓ basil leaves torn and scattered on top
layer 2: repeat
layer 3: repeat
thick layer tomato sauce
5. Wrap entire pan in foil and set on a large rimmed baking sheet. Bake for about 1 hour or until heated through.
6. Increase oven temperature to 400º. Remove foil and bake for 10 minutes. Remove from oven and let rest for 15 minutes before unmolding and slicing.