- 3 large eggplants sliced into thin rounds
- 1 garlic clove
- extra virgin olive oil
- 1 lb peeled whole tomatoes, cubed
- 1 small bunch of basil
- minced parsley
- 1 mozzarella, cubed (wring and dry to remove excess water)
- 2 1⁄2 oz grated parmesan
- 1 chili pepper
Sauce: Brown the garlic and chili pepper in 2 tbsp of olive oil. Add the tomatoes, salt, and pepper, cook for 15 minutes. In the meantime, prepare the eggplants. Preheat the oven to 450° F. Sprinkle olive oil and season lightly with salt and pepper. Grill the eggplants in batches until softened and lightly charred, about 4 minutes (depends on the oven).
Grease a baking dish with olive oil and spread a little sauce on the bottom. Then make layers starting with the grilled eggplant – top with sauce, mozzarella cheese, basil, and a sprinkle of parmesan cheese. Continue for another 3-4 layers. For the last layer top only with parmesan cheese and basil. Bake at 360°F for about 20-25 minutes, then let sit 10 minutes before serving.
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