Recipe - New-Wave Eggplant Parmigiano

2 lg Eggplants, about 2 pounds
One half cup Extra virgin olive oil
One half cup Fresh tomatoes, peeled,
seeded, and juiced or
quality canned minced tomato
1 tablespoon Fresh basil leaves
1 Garlic clove
Sea salt
Fresh ground black pepper
4 ounce Mozzarella, thinly cut or sliced up ,
broken into pieces
3 tablespoon Grated parmesan

Cut the eggplant into twentyfour 1/2inch slices. Place a large nonstick
skillet over high heat. Paint the eggplant slices with extra virgin olive
oil. Or pour extra virgin on a plate and dip the eggplant into the oil,
scraping off excess with a spatula. Brown the eggplant slices in one layer
in a hot skillet, 3 or 4 minutes per side, and transfer to a plate as they
are done. Blend the tomatoes, basil, and garlic in a food processor until
smooth. Season with salt and pepper. Cut the mozzarella into 4 slices and
divide each slice in four. Place 8 slices of eggplant on a nonstick baking
pan and top each slice with 1 teaspoon tomato puree, spread in a thin
layer. Place a piece of mozzarella in the center. Cover the mozzarella with
another eggplant slice, teaspoon tomato sauce, and another piece of
mozzarella. Cover with a third eggplant slice and top with remaining tomato
sauce. Let the stacks rest for 30 minutes. Don't worry if some liquid
begins to ooze from eggplant. Preheat the oven to 400 degrees. Bake
eggplant stacks for 15 to 20 minutes until bubbling and well browned.
Remove from oven and sprinkle each stack with 1 teaspoon grated Parmigiano.
Let the stacks rest for 2 to 3 minutes before serving.

Yield: 4 to 8 servings

Recipe by: Cooking Live Show #CL8914 Posted to MCRecipe Digest V1 #653 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997