Melanzane Di Casa (or The Eggplant From My House)

Total Time: 32 hrs Preparation Time: 30 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 eggplants, sliced in 1/3 inch slices (medium)
• coarse sea salt
• 1/3 cup olive oil
• 1/3 cup parmesan cheese, grated
• 1/3 cup provolone cheese, grated
• 1/3 cup mozzarella cheese, grated
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 (796 ml) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup dry wine
• 1/2 cup chicken stock

Recipe

• 1 stack eggplant slices in a colander, sprinkling with salt between each layers.
• 2 place a plate on top and pile heavy objects on it.
• 3 let it rest for about an hour.
• 4 rinse them off quickly with cold water and dry with paper towel.
• 5 paint a cookie sheet with olive oil.
• 6 place the eggplant on the sheet, turning them once so both sides are coated with oil.
• 7 broil about 7 minutes per side or until golden.
• 8 meanwhile, sweat the onion and the garlic in the second quantity of olive oil.
• 9 add the wine and let reduce to half.
• 10 add the rest of ingredient and simmer for about an hour.
• 11 puree in the blender.
• 12 mix the cheeses together.
• 13 split the eggplant in four bowls, alternating the layers with the cheese mix.
• 14 broil in the oven for about 5 minutes or until the cheese starts to turn golden.
• 15 take out of the oven, pour one ladle of sauce on top of the eggplant.
• 16 you can garnish this with the tip of a basil stem.