1. 6 SLICES MELTED EGGPLANT: 2. Season both sides of eggplant slices with 1-1/4 tsps salt; let stand at least one hour. 3. Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 tsp salt. 4. Heat oil in a large non-stick skillet over medium-high-heat. 5. Add eggplant slices; cook 3 minutes or until browned. 6. Turn slices over. 7. Cover, reduce heat to medium, and cook for 25 minutes or until eggplant is soft. 8. SLOW-ROASTED TOMATOES: 9. Preheat oven 225ºF. 10. Sprinkle cut side of tomatoes with salt and pepper. 11. Place tomatoes, cut side down, in bottom of a 13 x 9 inch baking dish. 12. Top with oregano and remaining ingredients. 13. Cover with foil, bake at 225ºF for 2 hours. 14. Remove from oven, and cut slits in top of foil, allowing steam to escape. 15. PANGRATTATO: 16. Heat a nonstick skillet over medium heat. 17. Add pancetta; cook 6 minutes or until crisp. 18. Add garlic, and cook 1 minutes. 19. Remove from pan. 20. Heat oil in pan over medium-high heat. 21. Add bread; saute 5 minutes or until toasted. 22. Remove from pan, and add to pancetta mixture. 23. Cool to room temperature. 24. Toss with parsley, Parmesan and parsley. 25. ASSEMBLY: 26. Preheat oven to 375°F. 27. Place eggplant slices on a jelly-roll pan. 28. Top each with tomato half and 1 piece burrata or mozzarella. 29. Bake at 375° for 7 minutes or until thoroughly heated and cheese starts to melt. 30. Place on a platter, and drizzle oil over cheese. 31. Top evenly with basil and Parmesan. 32. Sprinkle with Pangrattato. 33. Enjoy with a nice robust wine! ---------------------------------------------------------------------------
Nutrition
Ingredients
