For medium eggplants.
Three garlic cloves
salt.
5 tablespoons olive oil
three onions, cut in rings.
Three medium tomatoes, peeled and chopped
one Bay leaf
one (3 inch) cinnamon stick
1/8 teaspoon sugar
1 tablespoon chopped parsley.
2 tablespoons chopped almonds

How to Make.

Preheat oven to 400°. Butter two large shallow baking dish is; set aside. Bake eggplants on oven rack 15 min., turning frequently. Remove from oven. Reduce heat to 350°. He’ll eggplant; cut in halves. Remove eggplant flesh leaving a three-quarter inch shell; chopped flesh. Crushed garlic with half teaspoon salt. Heat 2 tablespoons oil in a large skillet. Add onions; sauté 5 min.. Add garlic-salt mixture and tomatoes. Cover and cook 5 min.. Add Bay leaf, cinnamon stick, sugar, 1 teaspoon salt, parsley and chopped eggplant. Cook 10 min.. Remove bay leaf and cinnamon sticks; stir in almonds. Arrange eggplant shells and butter dishes. Spoon tomato mixture into each eggplant shell. Sprinkle with remaining oil. Bake 15 to 20 min., or until cooked through.

Yield; Makes 6 to 8 Servings

Ingredients

2 pounds boneless veal, preferably in one piece.
1-1/2 pounds small eggplants (two or three).
Half cup canola or other vegetable oil.
1 cup or more flour, for dredging
1/2 teaspoon salt
For the sauce
3 tablespoons extra-virgin olive oil
3 tablespoons soft butter
freshly ground black pepper
two dozen fresh basil leaves
1 1/2 cups summer tomato sauce.
1/2 cup white wine, plus more if needed.
Three-quarter cup grated Parmesan cheese
1 cup hot simple vegetable broth
*NOTE: try to get a 2 pound chunk of veal from the leg or shoulder which you’ll slicing the six individual cutlets, about 5 ounces each. If your market has only precut small scaloppine, pound them. Then cook two or three of them together for each portion.

How to Make.

Place a rack in the center or upper third of the oven and preheat to 425°.
If you have a single chunk of veal, sliced across the grain into six equal pieces. Pound each piece with a mallet to flatten to a 1/2 inch thickness. Trim the stem and bottom ends of the eggplants. If there 6 inches long or less, cut them lengthwise into quarter inch thick slices. If they are longer, sliced them on the diagonal at a sharp angle, creating large ovals. You should have two or three pieces to cover each veal cutlet.
But 1/3 cup of canola oil in the skillet and set over medium heat.
Dredge the eggplant slices in flour and when the oil is hot, but about half the pieces in the pan. Fry gently 2 to 3 min. and flipped when lightly caramelized; fry for another 2 min. on the second side. Remove to paper towels; salt lightly. Add remaining canola oil to the pan (if it seems dried) and Brown the rest of the eggplant; drain on paper towels and salt. Lightly. Remove the skillet from the heat and pour out any remaining canola oil.

Starting on the stovetop.
But the 3 tablespoons of olive oil and 1 tablespoon of the butter in a skillet and set over medium-low heat.
Salt the veal slices, dredge in flour, and when the butter is just sizzling arrange all six pieces in the pan. Cook them gently for a minute or so, then turn and let them Brown slowly while you make the veal and the sauce.
Season the veal with pinches of salt and grinds of fresh pepper.
Lay one or two basil leaves flat on each cutlet.
Spoon a heaping tablespoon of tomato sauce on top of each.
Cover the sauce cutlets with overlapping slices of eggplant.
Raise the heat; drop the remaining butter, and pieces around the pan.
Pour the half cup of wine into the pan and let it heat briefly.
Spoon the remaining tomato sauce and between the veal portions.
Shred the rest of the basil leaves and drop into the sauce.
Shake the skillet to mix up the sauce, and add more wine or water if the level is too low.
Finally, sprinkle 2 tablespoons or so of grated cheese on each cutlet.
Finishing in the oven.
Follow the instructions in the main recipe for zucchini and chicken.

1. Heat 2 tablespoons of oil in large skillet over medium-high heat. Add the onion and garlic; cook, stirring constantly, for about 5 to 7 minutes, until softened. Add the coriander and cook for 1 minute more. Add the tomatoes, sugar, pepper and salt. Using fork, break up the tomatoes lightly and simmer, uncovered, for about 20 minutes. Stir in the parsley and mint.

2. Light the grill or preheat the broiler. Toss the eggplant with 6 tablespoons of the oil and season to taste with salt and pepper. To broil the slices, arrange them in a single layer on a baking sheet. Grill or bril for 4 to 5 minutes on each side, until golden brown and soft. Set aside on platter.

3. Toss the peppers in the remaining 2 tablespoons of oil and season with salt and pepper to taste. To broil the pepper halves, arrange them skin side up in a single layer on a baking sheet. Grill or broil the peppers for 5 minutes on the first side, and 2 minutes on the other side.

4. Layer the eggplant and pepper slices on the platter. Spoon on the tomato sauce, garnish with additional parsley and mint, and serve with a dollop of sour cream in the middle.

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8 oz uncooked lasagna noodles
1/2 cup olive oil, plus a little more for drizzling
1 pound hot italian sausage, casings removed and crumbled
1 jar (26 oz) pasta sauce
15 oz ricotta cheese
1 1/2 cups grated Parmesan cheese
1 large eggplant, trimmed and cut into 1/2 slices – lengthwise
1 teaspoon salt
1 teaspoon pepper
1 pound fresh Mozzarella, thinly sliced
2 tbsp fresh basil, chopped for garnish

1. Cook the lasagna noodles until almost done in a large pot of salted, boiling water, splashed with a little olive oil to keep the pasta from sticking together (about 8 minutes). Drain well. Arrange the noodles in a single layer on a lightly oiled baking sheet. Drizzle tops with olive oil and cover with paper towels.

2. Heat 1 tablespoon of the oil in a large skillet and add the sausage. Break it up with fork as it browns, cooking through about 5-7 minutes. Drain the grease and spoon the sausage onto a paper towel-lined plate to finish draining. Pour the pasta sauce into the skillet and scape any sausage cooked onto the pan in stir into sauce. Return all the sausage to the skillet and heat through.

3. Preheat the broiler with the rack 6 inches from the heat source. In a medium bowl, mix the ricotta with 1 cup of the Parmesan. Coat the eggplant slices with the remaining 7 tablespoons of the oil and arrange them single layer on a baking sheet. Broil the eggplant until tender and golden, turning once. Total cooking time is 3-4 minutes per side.

4. Reduce the oven temperature to 375 degrees. In a lightly greased 13 X 9-inch baking dish, layer one-third of the sauce, half the noodles, half the eggplant, half the ricotta mixture, and half the mozarella slices. Repeat, ending with the final third sauce mixture. Top with remaining Parmesan. Bake until golden and bubbling, about 40 minutes. Sprinkle with the basil before serving.

TIPS: If more cheese is desired on top, add some grated mozarella before using the remaining Parmesan. Serve with your favorite fresh bread!

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