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Eggplant Alla Sorrentino




Source of Recipe


From Sorrentino's Pizza & More


List of Ingredients




SAUCE
1/2 cup extra virgin olive oil
1 large brown onion, chopped
3 cloves garlic, chopped
2 (28-ounce) cans crushed tomatoes
1 bunch fresh basil, torn into small pieces (divided use)
Kosher salt or regular salt, to taste
4 medium-size eggplants
4 eggs
1 cup all-purpose flour
1 cup soy oil (for frying)
1 pound shredded mozzarella cheese
1 pound ricotta cheese
1/4 pound grated parmesan cheese

Recipe



For sauce: In a large pan, heat olive oil, chopped onion and garlic. Saute until golden brown. Add crushed tomatoes, half the basil and salt to taste. Cook for about half an hour over a low flame.

Peel and slice eggplants lengthwise, no more than 1/4 inch thick. Place the eggplant slices in a colander, salt them and let stand for a couple of hours to get out the bitterness.

In a bowl, beat eggs. Put flour on a piece of wax paper. Coat each eggplant slice in the flour, then dip in the beaten eggs, then coat with the flour again.

In a large frying pan, heat soy oil until very hot (a small drop of beaten egg should sizzle when dropped in oil). Quickly fry the eggplant slices until brown, about 30 seconds each.

In a 9-by-13-inch baking dish, place a layer of eggplant, then a layer of tomato sauce, a layer of mozzarella, a layer of ricotta, some of the basil and a layer of parmesan cheese. Repeat layering. The last layer should be topped only with tomato sauce and parmesan. Bake at 425 degrees for about 40 minutes.

Serves 4-6.