Baked Eggplant Parmigiana – Adapted from – Taste of Italia Dec ’10

2 medium eggplants

1/2 pound fresh mozzarella, 3/4 cut in small cubes and remaining 1/4 in slices

1 cup fresh basil leaves

3/4 cup grated pecorino romano cheese

1 whole head garlic, sliced horizontally and cloves separated

freshly ground black pepper

Sauce:

2 tblsp extra virgin olive oil

3 large cloves garlic, diced

1 medium onion, diced

1 can (28 1/2 oz) diced tomatoes

1/2 cup fresh basil, chopped

1 tblsp dried oregano

1/2 cup fresh parsley,chopped

1 tsp sugar

salt to taste

pinch black pepper

4 oz wine – your favorite

Preheat oven to 400F.  Heat olive oil in medium pan.  Saute onion and garlic until tender.  Add remaining sauce ingredients, stirring occasionally.  Bring to boil, then lower heat and simmer for 20 minutes.  Or, just use your favorite jarred marinara sauce.

Meanwhile, peel eggplants and slice into 1/4 inch pieces, crosswise.  In medium saucepan, bring 2 quarts water to a boil; add one tblsp salt.  Place eggplant in water and blanch for 30 seconds.  Remove and drain on a double sheet of paper towels.

In a 7 x 11 in baking dish, spread 1/3 of the sauce on the bottom.  Place eggplant slices on sauce, cutting shapes to fit layers.  Arrange cubed mozzarella on each slice. Arrange half of the garlic cloves around the bottom layer.  Place a basil leaf on each piece of eggplant.   Top with 1/3 of sauce.  Top with remaining eggplant slices, and repeat layering of garlic, mozzarella and sauce.  Arrange a scant layer of mozzarella slices on top and sprinkle the romano cheese over all.  Sprinkle liberally with freshly ground black pepper.  Bake for 30 – 40 minutes, until cheese is melted and slightly browned.

Makes 4 servings.