MELANZANE CASSEROLE

SERVES 4 - 6

1 LARGE EGGPLANT
1 LARGE RIPE TOMATO - CUT INTO 8 SLICES
4 OZ. SMOKED PROVOLONE - CUT INTO 8 SMALL PIECES
FLOUR
MINCED GARLIC TO TASTE
4 LEAVES FRESH BASIL - TORN IN HALF
3 OZ. GRATED PARMESAN CHEESE
½ CUP OLIVE OIL
SEA SALT
LARGE BOWL OF COLD WATER WITH A FEW ICE CUBES.


PEEL AND CUT ENDS FROM EGGPLANT.  SLICE INTO12 THIN PIECES CUTTING LENGTHWISE.

LINE SHALLOW PAN AND PLACE EGGPLANT SLICES IN SINGLE LAYER.  SPRINKLE EACH PIECE LIGHTLY WITH SEA SALT.  SET ASIDE FOR 20 MINUTES.

WHEN READY TO USE, RINSE THE SLICES AND PAT DRY WELL WITH PAPER TOWELS.

DIP EACH SLICE INTO FLOUR AND THEN QUICKLY IN AND OUT OF COLD WATER BATH.

IMMEDIATELY DROP EACH PIECE CAREFULLY INTO HOT OLIVE OIL IN SKILLET FOR 1 MINUTE ON EACH SIDE. REMOVE SLICES AND PLACE ON BROWN PAPER OR SMOOTH KITCHEN TOWEL (NOT TERRY) TO REMOVE EXCESS OIL.

LINE UNGREASED INDIVIDUAL BAKING CUPS (OR ONE LARGER CASSEROLE DISH) WITH 3 STRIPS OF EGGPLANT EACH.  YOU CAN USE “TEXAS” SIZE MUFFIN TIN ALSO.

WHEN LINING BAKING CUPS MAKE SURE THE BOTTOM IS COVERED WITH EGGPLANT AND THAT ENDS OF THE EGGPLANT FOLD OUT OVER THE EDGE OF BAKING FORM OR DISH.

ADD VERY THIN SLICE OF TOMATO, VERY SMALL PINCH OF GARLIC, ½ BASIL LEAF, PROVOLONE CHEESE AND PINCH OF GRATED PARMESAN.......REPEAT A SECOND LAYER AND PRESS DOWN INTO BAKING FORM.  FOLD OVER THE “FLAPS” OF THE EGGPLANT TO COVER THE TOP AND PRESS DOWN LIGHTLY.

IF USING INDIVIDUAL BAKING CUPS PLACE THEM INTO A SMALL SHALLOW PAN BEFORE PLACING INTO OVEN.  BAKE AT 350 DEGREES FOR 20 MINUTES.

IF PREPARING CASSEROLE STYLE BAKE FOR APPROXIMATELY 30 MINUTES.
ALLOW TO COOL SLIGHTLY AND INVERT ONTO WARM SERVING DISHES OR PLATTER.

THIS IS A RECIPE SHARED WITH ME BY EXECUTIVE CHEF LUCCA PAVIA AT THE DUKE HOTEL, ROME, ITALY