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Ingredients
- 2 medium eggplants (about 1 1/2 pounds)
- Salt
- 1 1/3 pounds tomatoes
- 3 tablespoons extra-virgin olive oil, plus extra for frying
- 1/4 cup whole almonds, finely chopped
- 14 whole basil leaves
- 3/4 cup unbleached all-purpose flour
- 3/4 pound semi-firm goat cheese, such as drunken goat
Details
Servings 6
Preparation
Step 1
Line a baking pan with parchment paper. Cut eggplant into ¼-inch-thick rounds and arrange in 1 layer on prepared pan. Lightly salt rounds, cover with a second sheet of parchment paper, and top with heavy pots to weigh down. Let sit at room temperature until liquid is released, about 30 minutes.
Meanwhile, bring a medium pot of water to boil. Add tomatoes and cook for 20 seconds. Drain and immediately run under cold water for 5 seconds. Peel, seed and dice tomatoes; place in a medium bowl.
Heat oil in a small saucepan over medium heat. Add almonds and cook, stirring occasionally, until lightly golden, about 3 minutes. Pour mixture over tomatoes. Tear 2 basil leaves, add to tomato mixture and stir to combine; set aside.
Heat oven to 350°.
Remove parchment paper from eggplant rounds and pat rounds dry with paper towels. Place flour in a shallow bowl. Fill a large skillet with ½ inch oil. Heat over medium-high heat. Working in batches, lightly coat both sides of eggplant with flour. Fry until golden on both sides, 2 to 3 minutes per side. Drain on paper towels.
In an 8-x-12-inch baking dish, layer eggplant, tomato mixture and cheese, stacking layers until all ingredients are used, finishing with a layer of cheese. Bake until heated through, about 25 minutes. Serve hot, garnished with remaining basil leaves.
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