Ingredients
- 2 medium or large eggplant (about 2 pounds each), cut into about 18, 1/2 inch-thick slices
- 1/4 cup extra-virgin olive oil
- 3 cup basic tomato sauce
- 1/2 cup freshly grated parmigiano reggiano
- 1 pound fresh mozzarella di bufala, cut into 6, 1/4-inch-thick slices
- 1 bunch basil, leaves only
- 1/4 cup lightly toasted fresh bread crumbs
Preparation
Baking Directions:
Heat grill pan over high heat until very hot.
Peel stem off the top of the eggplant and cut eggplant, using bread knife, into 1/2-inch-thick slices.
Drizzle slices with extra-virgin olive oil, season with salt and pepper and place on grill pan oiled side down.
Season the other side with salt, pepper and oil.
Cook for 3 1/2 to 4 minutes on the first side.
(For darker grill marks, use bottle as a weight to press down on slices.)
Turn over slices and cook for about half as long as first side, 1-1/2 to 2 minutes.
Remove eggplant from grill pan.
Oil a baking sheet and assemble stacks, starting with the largest slices of eggplant as the bottom row.
Spread 1/4 cup of the basic tomato sauce over each slice and sprinkle with 1 teaspoon grated Parmigiano.
Repeat the layering of eggplant, sauce and Parmigiano.
End with a layer of eggplant, sauce and buffalo mozzarella, sprinkled with Parmigiano.
Three layers in total.
Place under the broiler for 3 minutes or until cheese is melted.
Transfer stacks to serving plates, using a metal spatula.
Serving Directions:
Serve garnished with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of extra-virgin olive oil.
