PARMIGIANA de MELANAZANE (PARMESAN EGGPLANT) ENJOY DAN:

PARMIGIANA di MELANAZANE (PARMESAN EGGPLANT) by CHEF DAN:

Serves 6

INGREDIENTS:

2 large aubergines/ eggplants

1.5-pounds San Marzano, pureed

1-(6 Oz) can tomato paste

Handful of fresh basil, torn

1-1/2-pounds fresh mozzarella, cut into cubes

1 cup grated Parmesan cheese

1/2-teaspoon olive oil

Flour for dusting

1/4-cup Grape-seed oil for frying

salt and pepper to season

DIRECTIONS: (PRE-HEAT OVEN TO 350 F)

1.   Thinly slice the aubergines removing the top and bottoms and place in a coriander.

2.   Sprinkle them lightly with salt and let sit for 1 hour.

3.   This drains out and excess water and help with frying.

4.   Meanwhile, make the tomato sauce.

5.   Finley chop 1 onion and sauté for 4 minutes in a skillet over medium-high heat.

6.   Add pureed San Marzano tomatoes, tomato paste and basil.

7.   Season with salt & pepper, reduce heat and simmer for 15 minutes.

8.   Set aside.

10  Rinse the arubergines under cold water to remove the salt; pat fry.

11  Lightly dust with flour, and fry them in oil for a few seconds.

12  Drain on paper towels

13  Spoons a small amount of tomato sauce into a prepared baking dish.

14  Covering the entire bottom so aubergines will not stick to the bottom.

15  Next add one layer of aubergines to the dish followed by sprinkling of Parmesan cheese, cubes of mozzarella, a sprinkling of pepper and 2-3 tablespoons tomato sauce.

16   Save 1/3-of the sauce for the final layer.

17  Continue with the next layer until you have one top layer left.

18  Spoon remaining tomato sauce and top with parmesan and mozzarella cheese.

19  Cove loosely with foil and bake for 15 minutes, remove foil, and bake for another 12 minutes or until nice and brown and bubbling on top.

20  Let rest 5 minutes before serving.

ENJOY DAN:                                                           LOVE MORE STRESS LESS!!