The stacks should not be submerged in their sauce.Ĭut a piece of parchment to cover the surface of each filled baking dish, then wrap the entire baking dish in aluminum foil.
Each baking dish will fit about 12 stacks, snugly. Make stacks of 3 slices of eggplant, tucking a nugget of mozzarella cheese (about the size of a cherry tomato) between the slices. Spoon the sauce generously into the bottom of each baking dish to a depth of about 1 inch you might have sauce left over. Repeat to use all the eggplant, changing the oil (another 3 tablespoons heated each time) and wiping out the skillet every two or three batches, or the burnt bits will accumulate and turn the oil black and bitter. Transfer to the paper-towel-lined baking sheet as you work. Fry for 3 or 4 minutes per side, until well browned and crisped. Once the oil shimmers, add enough eggplant slices to fit in a single layer. Heat 3 tablespoons of the grapeseed oil in a large, wide skillet over medium heat. Taste, and add salt and/or pepper as needed. Stir in the basil, salt and pepper turn off the heat. Stir in the tomatoes once they start to bubble at the edges, cook uncovered for 40 minutes, stirring occasionally, until thickened and saucy. Stir in the onions cook, stirring occasionally, for 10 to 14 minutes or just until translucent. Use a wooden spoon to break up the anchovies. Remove and discard the garlic increase the heat to medium and add the anchovies and butter, letting the butter foam and sizzle. Stir in the garlic cook, but do not brown, until the oil is well scented. Add more of the remaining bread crumbs as needed.įor the sauce: Heat the olive oil in a deep, heavy-bottomed 5-quart pot over medium-low heat. Place them on the parchment-paper-lined baking sheet as you work. Prepare the eggplant-coating components: Place the flour in a medium bowl whisk the eggs and cheese together in a separate mixing bowl, then whisk in the parsley, oregano, salt, black pepper, and crushed red pepper flakes place half of the bread crumbs in a third (medium) bowl.Ĭoat each eggplant slice in the flour, then in the egg-cheese batter, then in the bread crumbs, making sure each slice is completely coated. Use a little grapeseed oil to lightly grease three 9-by-13-inch baking dishes (or several smaller shallow baking dishes). Drizzle with olive oil and serve.For the eggplant: Line one baking sheet with several layers of paper towels and another baking sheet with parchment paper. Warm stacks in the oven until mozzarella lightly melts. Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Let the tomato and eggplant slices cool until you can handle them with your fingers. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic. Brush with balsamic vinegar and sprinkle with freshly ground pepper.ĭrizzle the other pan with 2 tablespoons olive oil. Rinse the eggplant under cold water and dry thoroughly with paper towels.Īrrange the eggplant slices in a single layer on one baking sheet. Line two 18 by 13-inch baking sheets with heavy-duty foil. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Using your fingertips, evenly distribute the salt on both sides of each slice. In a large bowl toss the eggplant slices with 1/4 cup kosher salt.
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