Pino Luongo

Serves 6 to 8

3 medium sized eggplants, sliced lengthwise in ¼ inch slices
1 ½ teaspoons kosher salt, plus more to taste
1 ½ teaspoons freshly ground pepper, plus more to taste
½ cup all-purpose flour
5 large eggs
2 cups safflower oil
3 cups canned tomato puree
1 cup grated Parmagiano-Reggiano cheese
8 ounces fresh mozzarella, thinly sliced
18 fresh basil leaves

Sprinkle the eggplant slices with salt.  Place the eggplant slices on paper towels, cover with more paper towels, and place a baking sheet weighted down with a heavy pot on top.  Let stand for 2 to 3 hours, allowing the paper towels to absorb the liquid from the eggplant.

Line a baking sheet with paper towels.  Heat a 10 to 12-inch ridged griddle or grill pan over medium-high heat. Sprinkle the eggplant with pepper.  Grill the eggplant, in batches, until wilted, about 30 seconds on each side.  Transfer the grilled eggplant to the lined baking sheet to drain. Let cool.

Spread the flour on a large plate. Beat the eggs in a large shallow bowl. Dredge each eggplant slice in the flour, shaking any excess back into the bowl, dip in the eggs, turning to coat, and place on a large platter or baking sheet.

Line another baking sheet with paper towels.  Heat the oil in a 10 to 12-inch skillet over medium heat until it simmers, about 6 minutes. Gently place a few of the coated eggplant slices in the oil and fry until golden, about 1 minute per side.  Remove and place on the lined baking sheet to drain.  Repeat until all the eggplant is fried.

Lightly coat the bottom of a 9×13-inch baking dish with 2 tablespoons of the tomato sauce. Sprinkle with ¼ cup of the Parmagiano-Reggiano.  Place a layer of 1/3 of the eggplant in the dish.  Cover the eggplant slices with 1/3 of the remaining tomato sauce, spread it evenly over the slices.  Top with 1/3 of the mozzarella, and 6 basil leaves. Sprinkle a bit of salt and pepper and another ¼ cup of Parmagiano-Reggiano.  Repeat the layering to use all the ingredients. Refrigerate uncovered for 24 hours.

Preheat the oven to 375 ˚F.

Remove the baking dish from the fridge and spoon off any accumulated liquid and grease from the top.  Bake until the cheese is golden and the sauce is bubbling, about 30 minutes. Let rest for 15 minutes before serving.

Wine:  Because eggplant reminds me of Sicily, I like to pair this dish with the great Sicilian Syrah – Rapitala Solinero.  Easily available and well-priced, it has a combination of smoke, pepper, and fruit that is very pleasing with the eggplant.