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| Tom Woteki, July 2002
I made this dish for my sister and niece (who are on the list) and they asked me to post the recipe. Another summertime favorite for me.
I like to grill the eggplant for this dish. It takes less oil that way and the light grilling tends to caramelize the flesh adding more flavor. Aside from grilling the eggplant, the preparation here is mostly assembly. You did the real work when you made the tomato sauce.
This is down home family style Italian food, the kind my Polish Mom used to make for us. My stepfather was Italian. (So Mom, how about a down home Polish dish recipe?)
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• | 2 large eggplants. I like the hi-bush(sp?) variety, the large bulbous ones
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• | 1 - 2 cups “my favorite summertime tomato sauce”
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• | parmesan and romano cheeses for grating
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• | buffalo mozzerella to taste
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• | Slice the eggplant about 1/4“ thick. Salt generously and let drain in a colander for about an hour or so.
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• | Blot the eggplant dry with paper towels. Brush the slices with oil lightly coating each surface.
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• | Grill the eggplant over moderate heat until lightly browned and soft.
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• | Spread a 1/3 of a cup of sauce on the bottom of a small oven proof dish. Arrange a layer of eggplant. Spread more sauce over the eggplant and then dust generously with the grated cheeses. Tear or cut a slice or two or three, to taste, of mozzerella and distribute the pieces over the eggplant. Repeat as many layers as you have eggplant. Use the mozzerella sparingly but don’t stint on the grating cheeses.
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• | Top off with more grated cheese to form a gratin when baked.
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| You can prepare the dish days ahead up to this point. When ready heat until hot and bubbly in a 400 degree oven, say 15 minutes.
Makes 4 large servings or 6-8 side portions. Can be scaled up easily, just add more ingredients.
Tom
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