Eggplant (aubergine) Alla Pasta Nostra

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 2 large eggplants, peeled
• coarse salt
• corn oil
• dried greek oregano
• 15 tablespoons baita cheese or 15 tablespoons montasio cheese, grated
• 7 1/2 tablespoons parmigiano-reggiano cheese, grated
• 3 medium tomatoes, thinly sliced

Recipe

• 1 using a vegetable peeler, peel eggplant lengthwise.
• 2 slice crosswise 1/2-inch-thick.
• 3 layer slices in a colander, sprinkling each layer generously with salt.
• 4 set colander over a bowl and weight with a heavy object.
• 5 transfer to refrigerator, and let stand overnight.
• 6 preheat the oven to 400°.
• 7 in a large cast iron skillet, heat 1/2-inch oil over high heat.
• 8 remove eggplant from colander, and pat dry with paper towels.
• 9 working in batches, add eggplant to skillet.
• 10 cook until golden brown, turning once.
• 11 as each batch is finished, transfer to a paper towel-lined baking sheet to drain.
• 12 on a nonstick rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern.
• 13 repeat process until you have used half of the eggplant.
• 14 sprinkle with a small pinch of oregano.
• 15 top each with 1 1/2 tablespoons of each cheese.
• 16 using a spray bottle filled with water, lightly spray cheese to moisten.
• 17 top with tomato slices, and season with salt.
• 18 repeat process using remaining ingredients to make a second layer.
• 19 top each with 1 1/2 tablespoons baita cheese.
• 20 spray with a little more water.
• 21 add 2 tablespoons water to baking sheet.
• 22 bake until the cheese is bubbling and beginning to brown.
• 23 serve immediately.