Author: Perusing Waverly with modifications by Jody Kirkley
This is the ultimate comfort food — not elaborate, but carefully prepared and perhaps reminiscent of a simple dish from childhood. It makes a satisfying one-dish dinner. Serve with a light green salad.
4 tablespoons, il Fustino Organic Tuscan Blend EVOO
1 medium, onion – sliced 1/4″ thick
4 cloves, garlic – peeled and thinly sliced
kosher salt – to taste
fresh ground black pepper – to taste
1/4 cup, dry white wine
1 28 ounce can, whole pealed Italian San Marzano tomatoes and their juice – available at il Fustino (otherwise use canned chopped tomatoes)
1 eggplant (about one pound) – peeled and sliced 1/4″ thick
5 ounces, fresh mozzarella – thinly sliced
4 extra large, eggs
- Heat 2 tablespoons of the extra virgin olive oil in a medium saucepan over medium heat until it trembles, becomes aromatic, and easily coats the bottom of the pan.
- Add the onion and cook for 10 minutes.
- Add the garlic. Sprinkle with salt and pepper.
- Turn the heat to medium-low, cover the pan and cook until the vegetables are soft, but not browned, about 10 minutes.
- Add the wine and bring to a simmer.
- Add the tomatoes and their juice and break them up with the spoon.
- Partially cover the pan and simmer over medium heat for 20 minutes. This can be made ahead of time and reheated before finishing.
- Preheat oven to 400 degrees. Line a baking pan or cookie sheet with parchment paper.
- Toss the slices of eggplant with remaining olive oil. Arrange the slices in a single layer on the baking pan.
- Sprinkle with kosher salt and freshly ground black pepper.
- Roast until lightly browned and tender, about 15 minutes.
- Put the tomato sauce in a 12-by-9-inch gratin dish or baking pan. Arrange the roasted eggplant in one layer on the top. Top the eggplant with slices of mozzarella cheese.
- Bake until the cheese is starting to melt and the sauce in the center of the dish is bubbling. About 8 to 10 minutes.
- Put eggs in a small bowl and beat with a fork. Pour the eggs over the cheese and eggplant. Sprinkle with salt and pepper.
- Return to the oven and bake until the eggs are set, browned and slightly puffed, 5 to 8 minutes.
- Serve immediately.