Prepare the Sauce: Crush San Marzano Tomatoes by hand. Heat Extra Virgin Olive Oil in a heavy-bottomed saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Stir in Tomato Paste and cook for 2 minutes. Add crushed Tomatoes, Oregano, Basil, Red Pepper Flakes, Sugar, Sea Salt, and Black Pepper. Bring to a simmer and cook for 2 hours, stirring occasionally. Pass sauce through a food mill for a smoother texture.
Prepare the Eggplant: Slice Japanese Eggplant into 1/4-inch thick rounds. Salt the eggplant slices and let them sit for 45 minutes to draw out moisture. Pat dry with paper towels.
Set up a breading station: Place 00 Flour in one shallow dish, beaten Organic Eggs in another, and homemade Italian Breadcrumbs mixed with Parmigiano-Reggiano in a third.
Bread the Eggplant: Dredge each Eggplant slice in Flour, then dip in Egg, and finally coat with Breadcrumbs. Ensure each slice is fully coated.
Fry the Eggplant: Heat Extra Virgin Olive Oil in a large skillet over medium-high heat. Fry the breaded Eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of Sauce in the bottom of a baking dish. Layer with fried Eggplant slices, dollops of Ricotta Cheese, Buffalo Mozzarella slices, Pecorino Romano Cheese and more Sauce. Repeat layers until all ingredients are used, ending with a layer of Sauce and Cheese.
Bake for 30-35 minutes, or until bubbly and golden brown. Let rest for 10 minutes before serving.
Ingredients
6
2450 gJapanese Eggplant
1/2 cup120 g00 Flour
22Organic Eggs
1 cup120 gItalian Breadcrumbs-homemade
1/4 cup30 gParmigiano-Reggiano-finely grated
1/4 cup60 mLExtra Virgin Olive Oil-for frying
28 oz794 gSan Marzano DOP Tomatoes-whole peeled
4 cloves12 gGarlic-minced
2 tbsp30 mLExtra Virgin Olive Oil
1 tsp5 mLDried Oregano
1/2 tsp2.5 mLDried Basil
1/4 tsp1.25 mLRed Pepper Flakes
2 tbsp30 mLTomato Paste
1 tsp5 mLSugar
Saltto tasteSea
Black Pepperto tasteFreshly Ground
8 oz227 gBuffalo Mozzarella-sliced
1/4 cup30 gPecorino Romano Cheese-grated
1/4 cup30 gRicotta Cheese-whole milk
Equipment
Large Skillet
Baking Dish
3 Shallow Dishes
Saucepan
Food Mill
Paper Towels
Instructions
Prepare the Sauce: Crush San Marzano Tomatoes by hand. Heat Extra Virgin Olive Oil in a heavy-bottomed saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Stir in Tomato Paste and cook for 2 minutes. Add crushed Tomatoes, Oregano, Basil, Red Pepper Flakes, Sugar, Sea Salt, and Black Pepper. Bring to a simmer and cook for 2 hours, stirring occasionally. Pass sauce through a food mill for a smoother texture.
Prepare the Eggplant: Slice Japanese Eggplant into 1/4-inch thick rounds. Salt the eggplant slices and let them sit for 45 minutes to draw out moisture. Pat dry with paper towels.
Set up a breading station: Place 00 Flour in one shallow dish, beaten Organic Eggs in another, and homemade Italian Breadcrumbs mixed with Parmigiano-Reggiano in a third.
Bread the Eggplant: Dredge each Eggplant slice in Flour, then dip in Egg, and finally coat with Breadcrumbs. Ensure each slice is fully coated.
Fry the Eggplant: Heat Extra Virgin Olive Oil in a large skillet over medium-high heat. Fry the breaded Eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of Sauce in the bottom of a baking dish. Layer with fried Eggplant slices, dollops of Ricotta Cheese, Buffalo Mozzarella slices, Pecorino Romano Cheese and more Sauce. Repeat layers until all ingredients are used, ending with a layer of Sauce and Cheese.
Bake for 30-35 minutes, or until bubbly and golden brown. Let rest for 10 minutes before serving.
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