*  Exported from  MasterCook  *
                        New-Wave Eggplant Parmigiano
 Recipe By     : Cooking Live Show #CL8914
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         eggplants -- about 2 pounds
      1/2  cup           extra virgin olive oil
      1/2  cup           fresh tomatoes -- peeled, seeded,
                         -- and juiced or
                         -- quality canned
                         -- diced
    1      tablespoon    fresh basil leaves
    1                    garlic clove
                         sea salt
                         fresh ground black pepper
    4      ounces        mozzarella -- thinly sliced,
                         -- broken into pieces
    3      tablespoons   grated parmesan
 Cut the eggplant into twenty-four 1/2-inch slices. Place a large
 nonstick skillet over high heat. Paint the eggplant slices with extra
 virgin olive oil. Or pour extra virgin on a plate and dip the eggplant
 into the oil, scraping off excess with a spatula. Brown the eggplant
 slices in one layer in a hot skillet, 3 or 4 minutes per side, and
 transfer to a plate as they are done. Blend the tomatoes, basil, and
 garlic in a food processor until smooth. Season with salt and pepper.
 Cut the mozzarella into 4 slices and divide each slice in four. Place
 8 slices of eggplant on a nonstick baking pan and top each slice with
 1 teaspoon tomato puree, spread in a thin layer. Place a piece of
 mozzarella in the center. Cover the mozzarella with another eggplant
 slice, teaspoon tomato sauce, and another piece of mozzarella. Cover
 with a third eggplant slice and top with remaining tomato sauce. Let
 the stacks rest for 30 minutes. Don't worry if some liquid begins to
 ooze from eggplant. Preheat the oven to 400 degrees. Bake eggplant
 stacks for 15 to 20 minutes until bubbling and well browned. Remove
 from oven and sprinkle each stack with 1 teaspoon grated Parmigiano.
 Let the stacks rest for 2 to 3 minutes before serving.
 Yield: 4 to 8 servings
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