Directions
- 1Open a bottle of red wine and pour a glass.
- 2Slice the eggplant and season it with salt.
- 3Place the eggplant slices on a baking sheet lined with parchment paper.
- 4Cut the heirloom tomatoes in half and place them on a baking sheet.
- 5Drizzle olive oil and sprinkle salt and pepper on the tomatoes.
- 6Place the tomatoes in the oven.
- 7Chop the garlic and onion.
- 8In a frying pan, add olive oil and butter. Sauté the onion and garlic.
- 9Add salt and canned tomatoes. Stir and simmer.
- 10Add red wine to the sauce and simmer.
- 11Add basil to the sauce.
- 12Pat the eggplant slices with paper towel.
- 13Prepare the breading station with flour, eggs, and bread crumbs.
- 14Bread the eggplant slices and fry them in olive oil until golden brown.
- 15Assemble the dish: add sauce to the casserole dish, top with eggplant, mozzarella, tomato, basil, and parmesan cheese.
- 16Bake until cheese is melted and bubbly.
- 17Garnish with fresh basil leaves and serve with red wine.
Ingredients
- 1 glass red wine
- 1 eggplant
- 2 pinches salt
- 6 heirloom tomatoes
- 6 tablespoons olive oil
- 4 cloves garlic
- 1 onion
- 1 can canned tomatoes
- 1 handful basil
- 1 tablespoon butter
- 1 bowl flour
- 2 eggs
- 1 bowl bread crumbs
- 9 oz buffalo mozzarella
- 1 piece parmesan cheese
Equipment
wine openerknifebaking sheetparchment papersmall bowlfrying panwooden spoontongsovensmall casserole dishesgrater
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