Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Toss all the
Roma Tomatoes (6)
,
Cherry Tomatoes (300 g)
,
Stewed Tomatoes (2 cans)
,
Yellow Onion (1)
, 3/4 cup of the
Fresh Basil (20 g)
,
Dried Oregano (5 g)
,
Garlic (3 cloves)
,
Fresh Rosemary (4 sprigs)
,
Olive Oil (45 mL)
, and
Balsamic Vinegar (30 mL)
in a large bowl. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Spread evenly on a lined baking pan (or two). Roast in the oven for 30-40 minutes.
Step 4
While the tomatoes roast, cut the
Eggplants (2)
into thin 1/4-1/3 inch slices. Beat the
Eggs (4)
in a wide bowl, and mix the
Cornmeal (305 g)
with 3 tablespoons of the
Parmesan Cheese (90 g)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Dredge each slice of eggsplant in the egg wash and corn flour/meal.
Step 6
Place on a baking sheet in a single layer, and add to the oven. Bake until golden, about 25 minutes, turning slices midway.
Step 7
Blend the
Ricotta Cheese (425 g)
with the remaining basil in a food processor, if possible, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
When the eggsplant is done, let it cool a bit, then spread a layer of the ricotta on each slice.
Step 9
Place a layer of eggsplant on the bottom of a large baking dish, then spread half the roasted tomatoes on top and sprinkle with a third of the remaining Parmesan.
Step 10
Repeat the layers of eggsplant, tomatoes, and Parmesan, finishing with just a layer of eggplant and Parmesan on top. Cover and bake for 20 minutes, and then uncover and bake until golden brown on top.
