THIS IS REAL ITALIAN MELANZANE ALLA PARMIGIANA ENJOY DAN:

                       EGGPLANT PARMIGIANA (parmesan) by CHEF DAN:

Serves 6

INGREDIENTS:

3  eggplants/aubergine

Sea salt

1/4-cup olive oil

Freshly ground black pepper

1/2- pound fresh mozzarella

2 cups (LUCINI) rustic tomato basil sauce

1/2-cup parmesan cheese

8 fresh basil leaves, torn

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREES)

1.    Slice eggplant lengthwise, about ½- inch thick.

2.    Salt generously on both sides.

3.    Place slices on a colander and set to drain for 1 hour.

4.    Then brush salt off eggplant and pat each side with paper towels.

5.    Heat oil in a skillet over medium-high heat and fry eggplant in batches, turning once, until soft and dark brown, about 4-5 minutes per side.

6.    When each batch is done, drain on a wire rack.

7.    Season with salt and pepper.

8.    In a baking dish spread basil sauce over the bottom. And cover with a layer of eggplant slices.

9.    Tear about 1/3 of the mozzarella slices into small pieces and scatter over the eggplant, then spread another a couple spoonfuls of basil sauce over eggplant and mozzarella.

10.                       Repeat in layers with remaining eggplant slices, mozzarella, and sauce.

11.                       Top with torn basil leaves, then sprinkle parmesan cheese over the top and bake until the cheese is bubbling around the edges and sauce has slightly caramelized on top about 20-25 minutes.

      ENJOY DAN:                                                      (ROCK-ON)