Ingredients
2 medium eggplants
½ lb of chopped tomatoes
1 lg garlic clove
5 basil leaves
5 bay leaves
2 tablespoons Mission EVOO
(Basil, Garlic, or Tuscon Herb
oil would be great too!)
a pinch of sugar
salt and pepper to taste
4-5 slices of pancetta
3 oz. of goat cheese
9 oz. of mozzarella cheese
grated Parmesan cheese
Directions:
Cut the eggplants lengthwise into slices about 1/2” thick. Sprinkle with coarse salt and olive oil, let drain in a strainer for at least 30 minutes.
Mince the garlic. In a nonstick frying pan, saute the pancetta till crisp (like bacon) remove and drain the fat off leaving a small amount in the pan. Add the chopped tomatoes, pinch of sugar, salt, pepper, bay leaves, and basil leaves over a medium flame. Set aside. Brown the drained eggplant over high heat for 2 minutes on each side.
Preheat oven to 350°. Place the eggplant slices in a large baking dish. Add slices of mozzarella, then the grilled pieces of pancetta and bits of goat cheese. Top with tomato sauce. Sprinkle Parmesan on top and bake for 20 minutes. Serve warm with fresh basil.
THE SOOC RECIPE BLOG 