SALVE

CHOOSE A REGION OF ITALY

For 4-6 servings:

• 3 firm eggplants
• 1/2 lb. Mozzarella, sliced
• 1 small onion, finely sliced
• Basil leaves
• 1 clove garlic, crushed
• 6 tbs. Parmigiano
• 1/2 cup olive oil
• Flour
• 1/2 lb. ripe tomatoes
• Salt
• Pepper
• 1 pinch of sugar

Wash the eggplants. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. Place the slices on a large platter, slightly on an angle. Sprinkle them with salt, place a weight on top, and let stand for about one hour. In the meantime, brown the onion ... continue