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Ingredients:
1 large eggplant-sliced, 2 tbsp coarse salt, 2 jars tomato & basil sauce, 3 cups Antica extra virgin olive oil -for frying, 12 oz, Bufala Mozzarella cheese (thinly sliced), 2 1/2 cups grated,Parmesan or Romano cheese, 1/2 tsp. oregano and rosemary, 1 large minced garlic clove.
Peal the eggplants and cut in 1/4 inch thick slices and sprinkle with coarse salt. Place in a colander and weight with a heavy dish. Leave for at least 1 hour for eggplant to drain. Pat dry with paper towels. Heat olive oil in a large sauté pan and fry eggplant till golden brown. Drain on paper towels.
Cover bottom of casserole dish with tomato sauce, layer eggplant, a layer of Mozzarella, grated cheese, a little bit garlic and spices. Repeat until you have several layers of each. Reserve a little tomato sauce and grated cheese for top.
1 large eggplant-sliced, 2 tbsp coarse salt, 2 jars tomato & basil sauce, 3 cups Antica extra virgin olive oil -for frying, 12 oz, Bufala Mozzarella cheese (thinly sliced), 2 1/2 cups grated,Parmesan or Romano cheese, 1/2 tsp. oregano and rosemary, 1 large minced garlic clove.
Peal the eggplants and cut in 1/4 inch thick slices and sprinkle with coarse salt. Place in a colander and weight with a heavy dish. Leave for at least 1 hour for eggplant to drain. Pat dry with paper towels. Heat olive oil in a large sauté pan and fry eggplant till golden brown. Drain on paper towels.
Cover bottom of casserole dish with tomato sauce, layer eggplant, a layer of Mozzarella, grated cheese, a little bit garlic and spices. Repeat until you have several layers of each. Reserve a little tomato sauce and grated cheese for top.
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