Recipes | A&G Italian Food

Torre Di Melenzane

Ingredients:

• Extra virgin olive oil
• 2 large eggplants (about 1 lb. Each)¼ cup
• 1 lb. Fresh mozzarella (12 slices) cut into ¼ inch thick
• ½ cup grated Parmigiano reggiano
• 1 small bunch basil, leaves only cut into chiffonade
• ¼ cup toasted breadcrumbs
• Salt and freshly ground black pepper
• 3 cups basic tomato basil sauce (recipe below)

Preparation:
Preheat the oven to 450° F. Oil a baking sheet with olive oil.

Cut each eggplant into 6 disks, brush each with oil, season lightly with salt and pepper, and place them on the oiled sheet.

Bake for 15 to 20 minutes or until deep brown on top. Transfer to a large platter and let cool.

Lower the oven temperature to 350° F.

Spread some of the tomato sauce evenly on the bottom of a 9- by-12 inch-baking pan, and arrange 6 largest eggplant disks over it.

Spread more sauce over each disk, sprinkle with 1 teaspoon each of Parmigiano and basil and top it with 1 slice of mozzarella.

Top with 6 more slices of eggplant and repeat the layering with the tomato sauce, the basil and the cheeses.

Sprinkle the toasted breadcrumbs over the top.

Bake, uncovered, for 25 minutes. Serve hot, warm, or at room temperature with crusty bread for dunking.