Parmigiana di acciughe

This is a wonderful and light version of a recipe by Max Mariola that I love.

Ingredients

• 1 large eggplant

• Canned cherry tomatoes

• Garlic clove

• Basil -leaves and stems

• Fresh onion

• Olive oil

• Fresh mozzarella 250g

Preparation

• Slice eggplant 1/4” thick

• Slit with knife, salt and leave in paperwork to sweat out bitterness and water for at least an hour

• Pat dry eggplant, brush with EVO and grill

• In pan heat up a couple tablespoons of EVO, throw in clove of garlic and little bit of onion chopped finely and three stems of basil. We will use the leaves when putting together the dish

• When onions starts to turn golden and soft add a can of cherry tomatoes and let simmer. Squish the cherry tomatoes. Cook this down for 5-10 minutes

• Slice mozzarella and let liquid strain out

• Prepare dish laying down first large piece of eggplant. Layer slice of mozzarella, anchovy filet, two basil leaves and then top with tomato sauce. Repeat for another one or two layers.

• Put into preheated oven at 200. Celsius until bubbling and cheese melted.

• Take out, let cool a few mincutes and then serve.