for all my friends:

I think I am going to start a food blog, about eating well and loving the process!

This is my first recipe: although it has not yet been edited and none of these will be for the faint of heart!

The best concept for summertime eggplant parmigiana lasagna

This is a righteous summer recipe for all those cherry tomatoes that are in over abundance in the garden.

Matt came home from classes last night and almost cried when he tasted it....



Ingredients:

1 jar really smashing roasted red peppers in olive oil.( sure you could do your own, but the texture of those in the jar is absolutely perfect for this dish.
super special mozzarella,
parmigiana reggiano, really fresh if you can get it.
4 pints cherry tomatoes from the garden, from just ripe to green and hard.
2 medium tomatoes diced very small, ( 1/4")
1 Medium Tomato, sliced paper thin with slices drained on paper towels.
4 tablespoons kick ass tomato paste
1/2 cup dry white vermouth or white wine
juice of two lemons
zest from 2 lemons
1 large white onion, diced small
5 cloves of garlic, chopped very fine
super fresh olive oil
salt
pepper
1 to 2 fresh big eggplants, Sliced into 1/8" thick slices long wise. rest on grills,
whole wheat pastry flour
kosher salt
ground black pepper
dried oregano
a little garlic powder
4 eggs stirred for dredging
really good olive oil for frying.

Day before make the summers end tomato sauce:

take whole cherry tomatoes + 2 tbls olive oil and diced onion and saute slowly in a sauce pan.
after about 15 minutes add the garlic and stir constantly so the garlic doesn't burn.
when garlic mellows add the wine or vermouth. and continue to reduce over low heat.
add the diced tomatoes and salt and a little pepper and continue to reduce.
Despite what we think these little tomatoes can take alot of cooking and never break down too much.
add lemon juice after 15 minutes and add half the zest.
1 teaspoon salt
cook over low/simmer for about 1 hour until the green tomatoes are just soft but not falling apart.
add tomato past and a bit more wine if too thick.

Remove from heat, refrigerate over night. this will keep for 4 days in a cold refrigerator

Next day,
preheat oven to 350

get mise-on-place setup
big saute or frypan bring Olive oil to med to med high. needs to be about 1/16" deep at all times
quickly dip eggy-plant in egg.
drain, dredge in mixture of flour, salt, oregano, black pepper, and yes, garlic powder, slide directly into hot oil and fry till golden brown.

flip and brown on next side. remove to rack and let cool a bit while continuing with all the slices.

oil bottom of medium size casserole dish
cover bottom in roasted red peppers
add first layer of eggplant
first layer of tomato sauce
layer of mozzarella cheese
add parmesan
add next layer of eggplant
tomato sauce
mozzarella
parmesan
sliced tomatoes
last layer of eggplant
tomato sauce
mozzarella
parmesan
couple tablespoons olive oil
bake until golden on top and bubbly
let cool for 10 minutes
serve it up.

Grate over dish with pecorino or sharp parmesan.
of course a little driz of olive oil.

mangia gusto.!!!


good to know:

must make the slices of eggplant no thicker than 1/8" the thickness of a cardboard box. if too thick they will not cook and be bitter.
sharp knife or rotary food slicer works best.

really thin layers of cheese work best

its ok to press down on each layer as it is assembled, makes for a denser and tastier dish.