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Ingredients

  • 2 Eggplant - sliced 1/4" thick
  • 2 cups, plum tomatoes - canned
  • 1 cup, parmesan cheese - grated
  • 2 buffalo mozzarella cheese balls - torn into chunks
  • 1 cup, flour
  • 2 cups, Epicurean Arbosana Extra Virgin Olive Oil - for frying
  • 1 small, onion - diced
  • 2 cloves, garlic - chopped
  • 1 small bunch, basil, fresh - chopped
  • 1 tablespoon, sugar
  • 1 tablespoon, oregano
  • salt and pepper - to taste

Method

  1. Heat frying Epicurean Arbosana Extra Virgin Olive Oil to 300 degrees
  2. Sprinke eggplant slices with sugar
  3. Dredge eggplant slices in flour
  4. Deep fry eggplant slices a few at a time
  5. Meanwhile, in saute pan, saute onion and garlic until light brown. Add tomatoes.
  6. Add a pinch of sugar, basil, salt and pepper.
  7. Lightly oil 4 ramekins.
  8. Add in layers: prepared tomato sauce, eggplant slices, basil, mozzarella cheese, parmesan cheese.
  9. Repeat until ramekins are 3/4 full. Tap and press down mixture to remove air.
  10. Bake in 375 degree oven for 20 minutes.
  11. Best if cooled and reheated again before serving.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm