- 6 medium-large eggplants, cut lengthways into thin slices 1/8th of an inch
- Olive oil
- 1 large onion
- 3 cans 28-ounce San Marzano plum tomatoes
- ¼ cup sun dried tomatoes
- 2 tablespoons IRISH butter
- 1 cup red wine, I used what was left in a bottle from last week
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
- 10 approx Mozzarella Slices
Brush both sides of eggplant slices with oil, and cook on the hob ideally using a cast iron skillet or cast iron pan. Cook until both sides are golden brown, set aside.
Make tomato sauce. I used the slow cooker the day before. Throw in 3 tins of San Marzano tomatoes, sun-dried tomatoes, the onion, just peel it that’s enough. The butter, the wine and cook for 8 hours, leave the lid off for 2 hours so the sauce reduces. When it’s reduced and yummy, blitz with the immersion blender.
In your most appropriate baking dish,( I used a beloved Le creuset cast iron pan, also looks great in the table) , spoon a layer of tomato sauce, then add a scattering of parmigiano, then a single layer of eggplant. Repeat but with the next layer add a layer of mozzarella.
Then repeat without mozzarella until all ingredients are used, ending with a little sauce and a very good sprinkling of parmigiano.
If desired, the recipe can be made to this point and refrigerated. Bring to room temperature before baking.
Bake in a 350 oven until all is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
Serve with a crusty bread and a crunchy salad.