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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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A very light version of this dish. Ingredients:
1 lb eggplant |
2 lbs tomatoes |
4 -6 banana peppers |
3 ounces parmigiano-reggiano cheese |
1/2 cup flour |
1/4 cup olive oil |
kosher salt |
1/4 teaspoon sea salt |
fresh ground pepper |
Directions:
1. Slice the eggplant 1/4 to 1/3 inch thick. Salt liberally with kosher salt and let sit for 30 minutes. Pre-heat oven to 350 deg F. Rinse eggplant and pat dry. Heat half of the oil over medium heat to shimmering. Coat the eggplant with flour and fry in small batches to a light golden brown then set on paper towels. Change the oil after half of the eggplant is done. Slice the peppers into 1/2 inch slices and fry until they begin to color. Slice the tomatoes 1/4 inch thick or if using canned tomatoes, drain and tear or mash them.
2. Layer half of the eggplant in the bottom of a small casserole dish, overlapping them. Cover with half of the tomatoes. Salt and pepper to taste. Cover with half of the cheese. Repeat all layers. Cover the dish with foil and bake for 40-50 minutes. Remove the foil and broil for 4-5 minutes until the top is golden brown. Let rest at least 5 minutes before serving.
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