This recipe was passed on in conversation during dinner with a good friend. It’s a dish of contrasting textures and flavors with some crunch. Tip: Many recipes ask you to salt eggplant to rid it of its bitterness, but we have found that smaller eggplants or eggplants that have not too mature do not need this.
3 large or 4 smaller eggplants
Good olive oil
About 2 -3 c. fresh breadcrumbs or Japanese Panko Breadcrumbs
1-2 large balls of fresh mozzarella
1 wedge of Pecorino cheese
1 bunch parsley
1 bunch basil
Salt and freshly ground pepper
Heat oven to 350 degrees.
Slice about 3 large or 4 smaller eggplants, drizzle with good olive oil and grill until tender. Let stand for a few minutes to cool.
In the meantime, generously drizzle olive oil in a medium-sized baking dish, sprinkle good bread crumbs over the oil, then arrange grilled eggplant in a layer, add slices of fresh mozzarella, plenty of grated Pecorino cheese, more breadcrumbs, salt, chopped parsley, chopped basil and drizzle with more oil. Then, repeat the process, more eggplant, mozzarella, Pecorino, breadcrumbs, salt, parsley, basil and olive oil. Bake for about 20 minutes, until cheese has melted. Serve hot or at room temperature.
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