Eggplant Parmesan

Directions

1. Slice the eggplant into 1/4 inch slices. Lay on a sheet tray lined with paper towels and sprinkle Kosher salt over both sides. Let stand 30 minutes. Rinse the salt off in cold water and dry thoroughly with paper towels.

2. Combine the flour with the salt and pepper and set in a shallow plate. Whisk the egg with the Fustini’s Tuscan Herb oil in a small bowl and set aside. Combine the bread crumbs and Parmesan cheese in a third bowl. Working one slice at a time, dip the eggplant first into the flour and shake off any excess, then into the egg mixture and lastly turn it over in the bread crumb mixture. For a thicker breading, place back into the egg mixture and into the bread crumb mixture a second time. Repeat with all the eggplant slices.

3. Preheat the oven to 350 degrees. Preheat some of the sauce. Place some of the Fustini’s SELECT olive oil in a shallow frying pan over medium high heat. When hot add the breaded eggplant and fry 4 to 5 minutes per side. Remove to an oven proof pan. Fry the eggplant in batches if necessary. Once all eggplant slices are fried, arrange in the oven proof pan in an overlapping or shingled manner. Spoon some sauce over the top and cover with the mozzarella cheese. Bake until the cheese is melted and everything is hot - 5 to 6 minutes. Serve with a garnish of parsley.

Molto Mario Sauce

1. Heat the Fustini’s SELECT olive oil in a medium size pot over medium low heat and add the onion and garlic. Cook until softened - 4 to 6 minutes - stirring frequently. Add the thyme and carrot and cook until the moisture from the carrot is gone - 1 to 2 minutes. Add the tomatoes and salt and bring to a simmer. Turn the heat to low and simmer until thickened - 15 to 20 minutes. Season with salt.