Eggplant with Mozzarella and Fresh Herbs
Serves 6
- 3 large eggplants, trimmed and cut into 3/8-inch slices
- 1 tablespoon sea salt
- 1/2 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 pounds tomatoes, peeled, seeded and chopped
- 3 tablespoons finely chopped fresh mint leaves
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh basil leaves
- 3/4 pound mozzarella cheese, sliced
INSTRUCTIONS:
Spread the eggplant on paper towels and sprinkle with the sea salt to release the bitter juices. After 30 minutes, pat the eggplant dry. Brush the eggplant slices with 5 tablespoons of the olive oil and cook over high heat on a gas grill or in a cast-iron skillet, about 4 minutes on each side. Transfer the grilled eggplant to a plate and set aside.
In a large skillet, heat the remaining 3 tablespoons of olive oil over medium-low heat. Add the onions and garlic. Sauté until translucent, about 8 minutes. Add the tomatoes, mint and thyme. Season with salt and pepper. Cook until the sauce is thick, about 35 minutes, stirring occasionally.
Preheat the oven to 400 degrees. Arrange a layer of eggplant in a lightly oiled baking dish and cover with ladles of the sauce, then a sprinkle of the basil and then a layer of the mozzarella. Continue until all of the ingredients are used up. Bake until the cheese starts to bubble, about 35 minutes. Serve hot.
