quality jarred version)
Fresh basil or parsley, chopped, for
garnish, if desired
Slice the eggplant into thin discs
and place it in a colander in your sink
(peeling is optional; I did not). Toss it
generously with salt, and let it sit for
30 minutes until the slices begin to
“sweat.” While the eggplant sits, make the
marinara sauce (see below).

Rinse and drain the eggplant, and
dry it with paper towels.

Set up two shallow bowls side
by side. Crack the eggs in one and
place the breadcrumbs in the other.

Heat a large skillet with a bit of oil
in the pan to fry the eggplant slices.

Whisk the eggs lightly with a fork,
and dredge each eggplant slice in
the egg and breadcrumbs. Place
them in the skillet, and brown each
slice for about 2 minutes per side.

In a square baking dish (approxi-
mately 2 quarts) place a thin layer of
marinara sauce. Place the sautéed
eggplant in a single layer on the
sauce, and sprinkle with the mozza-
rella, Parmesan and another layer of
sauce. Continue this process, adding
oil to the pan as needed, until all the
eggplant is used. Top it with a fi nal
layer of sauce and cheeses.

Bake it at 350 degrees for about
40 minutes until the top is lightly
brown, the dish is heated through
and, when pierced with a knife, the
eggplant feels very soft. Top it with
fresh chopped basil and/or parsley
before serving, if desired.

Marinara Sauce
Makes about 1¾ cups
This does not need much cooking
time — just about 10 minutes to get
the fl avors melded.

1 tablespoon olive oil
3 cloves garlic, crushed
½ teaspoon red pepper fl akes
Pinch of salt
1 13-ounce box of diced tomatoes
(no salt or seasonings added)
¼ cup red wine
Scant handful fresh basil and/or
parsley (optional)
In a medium-sized saucepan, heat
the oil, and sauté the garlic until fra-
grant. Add the salt and pepper until
blended, and add tomatoes, then
wine. Bring it to a simmer, and cook
it for about 10 minutes. Add the fresh
herbs, if using, stir and serve.

Kale Rapini
Serves 4
1 bunch kale rapini, rinsed
1 tablespoon oil
½ teaspoon salt
3 cloves garlic, crushed
¼ teaspoon red pepper fl akes
(to taste, omit if no spice is
preferred) In a large skillet, heat the oil with
the salt, garlic and red pepper fl akes
until fragrant. Add kale rapini and,
using tongs, turn it over and sauté
it until bright green and just tender,
about 6 minutes. JE
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