Cooking & Baking

I learned this method while working as kitchen help in an Italian restaurant during college. Slice lengthwise small eggplants as thin as possible, sprinkle with salt and dredge in flour. Fry the eggplant slices in hot olive oil until done. Drain well on paper towels. Layer the eggplant in a pile in individual ramekins and cover in warm marinara. Spread grated mozzarella on top and sprinkle with Parmesan ( I used non dairy varieties). Put under the oven broiler until the cheese is melted. The owner of the restaurant was from Sicily and said this is how it’s done there. I’ve always made it this way. It’s so good. Also had a salad of greens and cherry tomatoes and toasted baguette slices. Salute!🥂