Sicilian Eggplant Parmigiana

Ingredients

• 2 large eggplants, sliced longways, 2 cm thick
• 2 large eggs, scrambled
• 16 oz container of whole milk ricotta cheese
• 20 fresh basil leaves
• 1 cup canola oil for frying (more if needed)
• 4 tbsp salt
• 1 cup of breadcrumbs
• 1 cup Pecorino Romano
• 1 cup grated parmesan
• 24 oz whole milk mozzarella fresh balls- (3-4 balls)

Ingredients for Sauce

• 2 bottles of tomato puree
• 3 cloves of garlic, minced
• 1 tsp of salt (more if needed)
• 4 basil leaves
• 1 small yellow onion, diced
• 1 tbsp EVOO (extra virgin olive oil)

Garnish

• 2 oz shaved parmesan
• 12 basil leaves

Instructions

1. 1
   Preheat the oven to 375° F.
2. 2
   Cut eggplant into 2 cm thick slices, longways. Do not peel the skin off. Lay out on a baking sheet and salt both sides. Let sit so that the eggplant ‘‘sweats“ out water.
3. 3
   While the eggplant sits, start making your sauce. Heat 1 tbsp EVOO, and add onions. Sauté till translucent, stirring frequently. Add 3 cloves minced garlic, sauté for 2 minutes. Add 2 bottles of tomato puree, basil and salt. Mix and then simmer on low for 20 minutes.
4. 4
   Heat oil in a skillet over high heat and make sure the oil is about 1 cm deep in the pan. Pat your eggplant dry with lots of paper towels, absorbing excess water. In an electric skillet, fry the eggplant in oil in batches. Fry for 2-3 minutes on each side, till golden. Place fried eggplant in a colander or metal wrack with a bowl or tray underneath when each piece is finished frying. This will allow excess oil to drain.
5. 5
   Scramble three eggs, adding 1 tbsp of grated parmesan cheese, season with salt and pepper to taste
6. 6
   In a large roasting pan, line the bottom with a thin layer of breadcrumbs. Then start to layer your eggplant, placing it so that it covers the entire length and width of the dish - you can cut pieces to fit if necessary.
7. 7
   Next, layer a light coat of sauce, about 1 ladle-worth, but not drowning in sauce. Next, add a light layer of breadcrumbs and add basil leaf over each piece of eggplant. Next, sprinkle a thin layer of your Pecorino Romano, grated parmesan, and freshly grated mozzarella.
8. 8
   Next drizzle a layer of the scrambled egg with a fork. Repeat these layers 2 more times. Once layered, add 12 individual dollops, approximately 1 teaspoon, of fresh ricotta on the top. Cover in foil, and bake for 20 minutes.
9. 9
   When out of the oven, if possible let rest.
10. 10
    Cut into slices and serve.