Luca's Eggplant Parmesan

Total Time: 4 hrs 33 mins Preparation Time: 45 mins Cook Time: 3 hrs 48 mins

Ingredients

• Servings: 6
• 1 lb eggplant, cut into 6 (1/2-inch slices)
• 1 3/4 teaspoons kosher salt, divided
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup extra virgin olive oil
• 3 medium tomatoes, cut in half
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 fresh oregano sprig
• 1 fresh thyme sprig
• 1 bay leaf
• 2 fresh basil leaves
• 1/4 cup extra virgin olive oil
• 6 pieces burrata cheese or 6 pieces buffalo mozzarella cheese
• 1 1/2 teaspoons extra virgin olive oil
• 6 fresh basil leaves, thinly sliced
• 2 ounces freshly shaved parmesan cheese
• 1/2 cup pancetta, cut into 1/8-inch cubes
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 cup artisan bread, cut into 1/8-inch cubes
• 1/4 cup chopped fresh parsley
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon fresh ground black pepper

Recipe

• 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!