Ingredients
- 2 gallon lons crushed jersey tomatos
- 1 cup olive oil
- 1 head garlic, split
- 4 ounce basil leaves with stems
Preparation
Baking Directions:
For assembly:1. Fry eggplant in oil and garlic until golden brown.
Season with salt.
2.Cool eggplant on paper towels.
3.Place eggplant in springform pan flat and cover all surfaces.
4.Spoon 8 oz tomato compote and spread evenly on eggplant.
5.Sprinkle generously with parm, sliced mozzarella and torn basil leaves.
6.Place eggplant over first layer, flat and covering all surfaces.
7.Spoon 8 oz tomato compote and spread evenly.
8.Sprinkle generously with parm and torn basil leaves.
9.Place eggplant over second layer, flat and covering all surfaces.
10.Spoon 8 oz tomato compote and spread evenly.
11.Sprinkle generously with parm, mozz and torn basil leaves.
12.Lay eggplant over third layer, flat and covering all surfaces.
13.Spoon 8 oz tomato compote and sprinkle generously with parm and torn basil leaves.
14.Cover with plastic wrap and foil.
15.Bake in a pre-heated 350 degree oven for 45 minutes.
16.Let cool completely and remove springform pan.
17.Slice into 14 pieces.
18.Re-heat and serve with tomato compote and grated parm.
For tomato compote:1. Bloom olive oil, garlic and basil on low heat for twenty minutes.
2.Heat tomato in a stainless pot.
3.Season with salt and sugar.
4.Strain oil into tomato and emulsify.
Discard basil and garlic.
5.Cook for 15 minutes.