Stufato di Melanzane
|3 ½ CUPS VIDALIA ONIONS – thinly sliced||3 ½ LBS EGGPLANT cut in ½-inch slices|
|4 GARLIC CLOVES – thinly sliced||SALT and GROUND PEPPER|
|1 ½-2 CUPS TOMATO SAUCE – divided||A BUNCH OF TORN BASIL- divided|
Preheat oven to 300º and grease a 2-quart casserole dish.
In a large skillet, add a thin coating of oil. Add sliced onions and cook over medium heat, stirring frequently until golden brown and caramelized. Halfway through their cooking, scrape the sides of the skillet to scrape down any little bits that may have stuck to the sides. When the onions are thoroughly caramelized, remove the skillet from the heat and allow to cool.
In a large skillet, heat a little oil and when hot enough carefully add half of the garlic and several slices of eggplant and cook until golden brown on each side. Make sure the pan is not crowded or the eggplant will just absorb the oil and not brown. While the eggplant is frying, season with a little salt and pepper, to your taste. (I like to add a little garlic powder to the mix.) Remove the eggplant from the pan and repeat with remaining eggplant and garlic until all is cooked.
Spread ½ cup of sauce on the bottom of the prepared casserole dish. Add a layer of the caramelized onions and then a layer of eggplant. Sprinkle with a little torn basil. Continue until you have used up all the eggplant and onions. Top with a good layer of sauce.
Cover with foil and bake until hot all the way through.
When ready to serve sprinkle with a little torn basil. Serve hot or at room temperature.