Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Toss all the
Roma Tomatoes (6)
,
Cherry Tomatoes (2 cups)
,
Stewed Tomatoes (2 cans)
,
Yellow Onion (1)
, 3/4 cup of the
Fresh Basil (1 cup)
,
Dried Oregano (1 Tbsp)
,
Garlic (3 cloves)
,
Fresh Rosemary (4 sprigs)
,
Olive Oil (3 Tbsp)
, and
Balsamic Vinegar (2 Tbsp)
in a large bowl. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
3.
Spread evenly on a lined baking pan (or two). Roast in the oven for 30-40 minutes.
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 (2 1/2 cups)
with 3 tablespoons of the
Parmesan Cheese (1 cup)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
.
5.
Dredge each slice of eggsplant in the egg wash and corn flour/meal.
6.
Place on a baking sheet in a single layer, and add to the oven. Bake until golden, about 25 minutes, turning slices midway.
7.
Blend the
Ricotta Cheese (1 3/4 cups)
with the remaining basil in a food processor, if possible, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
8.
When the eggsplant is done, let it cool a bit, then spread a layer of the ricotta on each slice.
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.
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.
