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|Recipe contributed by Bob Pizzurro
|Town/Region of Recipe: Sicily
- 1 Eggplant
- 1 cup grated Romano cheese
- 1 Large Onion
- Olive oil
- 2 garlic cloves minced
- 3 cups tomato sauce
- 1 bunch fresh basil
Slice onion lengthwise. Finely chop the basil leaves. In a saucepan, heat 2 tablespoons of olive oil. Sauté onions and garlic in the olive oil until the onions are clear and soft. Add tomato sauce, 1 tablespoon of basil, 1 tablespoon of Romano cheese to the onions and garlic. Simmer for 30 minutes. Cut off the stem end of the eggplant. Slice the eggplant into 1/4 inch thick slices. Heat olive oil in the fry pan. When the oil is hot, fry the eggplant (several slices at a time) until brown. Remove fried eggplant and drain on paper towels or brown paper bags. Fry all the eggplant and let cool. In a coverable dish, put a thin layer of sauce on the bottom, followed by a layer of eggplant, followed by a thin layer of onion sauce. Sprinkle Romano cheese on the eggplant sauce layer, and top with some chopped basil. Repeat making eggplant and sauce layers overlapping the eggplant until all the eggplant is done. Cover and chill overnight. Serve with fresh Italian bread. Serves 6-8.
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