Ingredients:
- 2 eggplants
- The most tasty Mozzarella you can find (Ours actually came from a penny market down the street, but it's the best we've found), cut into small squares.
- 4 Large Tomatoes, chopped into fair sized pieces
- 4 cloves of Garlic, chopped into fair sized pieces
- Parmesan
- Handful of fresh Basil leaves, chopped into fair sized pieces
First off slice your eggplant into thin 1/4 inch slices lengthwise and place them in a colander. Sprinkle them with salt and let sit for about 20 minutes or so. This will leech out some of the water that is stored inside. Squeeze all the water out of em as you can and drizzle them with olive oil, salt, and pepper.
Next bake your eggplant slices at about 300 degrees on a rack. Remove when they are tender and start to brown. While you are baking these lightly fry your garlic pieces in a tad of olive oil, be careful not to brown them. Place your chopped tomatoes into the pot and cook on medium-low with the garlic pieces. Salt and Pepper to taste. Don't over cook though, you want them to retain their texture when you take them out.
Now in a small glass casserole dish layer your eggplants around the edges and on the bottom, till they rest halfway into the dish and halfway over the edges of the dish. Now use a slotted spoon and place your tomatoes and garlic into the middle of the dish. You may also use some of the left over juice, but this sometimes makes it a bit soupy for my taste so I tend to leave most of it out. Now spread your mozzarella pieces and basil evenly over the tomatoes and garlic.
Fold the halves of the eggplant hanging over the lip of the dish onto the tomato mixture and cover the rest with the remaining eggplant, so that the inside mixture is completely surrounded by eggplant. Now top evenly with grated Parmesan cheese, use as much as you think you will want.
Bake in the over for about 15 minutes at 350 degrees, or until the Parmesan browns on the top. Enjoy!
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