EGGPLANT STEW

Stufato di Melanzane

3 1/2 C. Vidalia Onions – thinly sliced
3 1/2 lbs Eggplant – cut in 1/2 inch slices
4 Garlic Cloves – thinly sliced
Salt and Ground Pepper
1 1/2-2 C. 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.  Also do not let  the garlic get too browned and/or burn. 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. 

NOTE: this recipe is great as is, but you can also add some shredded Italian soft cheese to sprinkle on top as soon as it comes out of the oven or also some grated Romano cheese.

When ready to serve sprinkle with a little torn basil.  Serve hot or at room temperature.

BUON MANGIATA!