Eggplant Parm Stacks
INGREDIENTS
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6 roasted or peeled tomatoes with their juice, chopped, recipe follows
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2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds)
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Salt
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3 tablespoons extra-virgin olive oil
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2 medium onions, thinly sliced
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3 to 4 cloves garlic, chopped or thinly sliced
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1 small chile pepper, seeded and finely chopped, optional
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1 sprig fresh marjoram or oregano, leaves picked and finely chopped
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1 cup all-purpose flour
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4 large eggs
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1 1/2 cups panko (Japanese) bread crumbs
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1 cup grated Parmigiano-Reggiano cheese
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1/2 cup corn meal, a couple of handfuls
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2 teaspoons fennel pollen or ground fennel seed, optional
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Vegetable oil plus Omega-3, for shallow frying
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1 pound fresh mozzarella, thinly sliced
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1 large clove garlic, finely chopped
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1 bundle fresh green or red chard, washed, stemmed and shredded
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Freshly grated nutmeg
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1 cup fresh basil leaves
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Roasted Tomatoes
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24 ripe organic vine tomatoes or large plum tomatoes
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Several cloves garlic, crushed
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Extra-virgin olive oil, for liberal drizzling
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