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- Eggplant Parmigiana - Adapted Ever-So-Slightly-From Chef Andrea Consoli
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 4 eggplants (Use the small, thinner eggplants, their seeds are not bitter)
- 1/2 cup sunflower oil (Chef Andrea advises using this oil, however I used vegetable oil because that's what I had on hand)
- 1 clove garlic, smashed but with the skin left on
- 3 tablespoons fresh basil, finely chopped, divided
- 1/2 lb. fresh mozzarella cheese, thinly sliced
- 1/4 to 1/2 cup fresh Parmesan cheese, grated
View Full Recipe at Pots and Pins
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