Many of you asked for the recipe so here you are. Enjoy… Tory and Chris
Ingredients for the Eggplant…
2 medium to large eggplants
3 eggs, mixed well
Enough unbleached white flour for dredging
Enough JSC bread crumbs for dredging…
To make breadcrumbs listen to Episode 2 of our We’re Cookin’ Foodcast
Extra virgin olive oil
Ingredients for the Lazy Meat Sauce
1 lb. ground sirloin, if NYC… Vacchiano, if DC… Wagshal’s or your favorite butcher
2 28 ounce cans Cento San Marzano whole tomatoes, hand squeezed or 1 large jar of Rao’s Marinara if you are all out like we are
1 medium size onion, chopped
Thyme
Oregano
Freshly ground peppercorns
1 lb. Mozzarella
To Make Eggplant…
Slice eggplant about 1/2″ thick and salt all over. Let sit for 30 min then pat dry with dish towel.
Dip prepped eggplant slices in flour, then egg, then breadcrumbs.
Coat a sheet pan with a light film of olive oil, place breaded eggplant on pan in one layer and drizzle olive oil on top.
Bake at 350 for 15-20 min or until golden brown… no need to flip. Let cool.
To Make Lazy Meat Sauce…
In an American Kitchen Cookware 3 quart Premium Stainless Steel Saucepan or a slow cooker sauté onion and brown meat. Add a dash of thyme, oregano, Maldon & ground pepper. Combine with tomatoes and let slow cook on low for as long as you like.
Preheat oven to 375 degrees F.
Layer eggplant slices, meat sauce and mozzarella in an American Kitchen Cookware Cast Aluminum 12 inch Square Roaster or 11” x 15” Bake & Roast Pan or a casserole dish.
Cook in oven on the middle shelf for 20-30 minutes, until bubbly or refrigerate/ freeze for a later date.