Recipe ?



Denny.

Not much to it. Slice them up. Salt them on both sides. Place them between paper towels to soak up the water that they will then expel due to the salt. Put a plate on top, and canned foods on top of that to apply weight pressure. After an hour like this, pat dry and dip each slice in lightly salted and peppered egg batter. Then dredge in breadcrumbs. Fry on low to medium in olive oil till brown on both sides (three or four minutes each side). Lay down your sauce (mine was homemade) on bottom of baking dish. Lay down the slices to cover bottom of baking dish. Spread a little sauce, then another layer of slices. Repeat a third time if you like for a triple-decker. Mozzarella, then grated parmigiano. In the oven preheated to 400 for about fifteen minutes. Plate. More sauce on top. Serve.

Sauce: Just start with about a tablespoon full of lard in a pot, heat it, and saute one large chopped onion in it till soft. Then one or two crushed cloves of garlic for an additional thirty seconds. Then a quarter cup of extra virgin olive oil (swirl it around with the onions a bit), and three cans of plum/Roma tomatoes (preferably, certified San Marzano, by Cento) that have each had the hard parts and bits of skin removed by hand and discarded, then crushed by hand before putting in the pot. Then the liquid that came in the cans goes in, along with two teaspoons of salt. Bring to a boil, then down to a simmer for one hour uncovered, stirring periodically. Test for salt. Before serving stir in some fresh basil torn up in pieces. Alternatively to basil, you can use a half teaspoon of dried oregano, but simmer it a few minutes after stirring in dried oregano.

looks realy good

is the eggplant double stacked or is that all mozzarella?

A regular favorite of mine for many years, going back to when my mom would make it when I was a kid.