4

• 2 Eggplant - sliced 1/4" thick
• 2 cups, plum tomatoes - canned
• 1 cup, parmesan cheese - grated
• 2 buffalo mozzarella cheese balls - torn into chunks
• 1 cup, flour
• 2 cups, Epicurean Organic Koroneiki Extra Virgin Olive Oil - for frying
• 1 small, onion - diced
• 2 cloves, garlic - chopped
• 1 small bunch, basil, fresh - chopped
• 1 tablespoon, sugar
• 1 tablespoon, oregano
• salt and pepper - to taste

1. Heat Epicurean Organic Koroneiki Extra Virgin Olive Oil to 300 degrees
2. Sprinkle eggplant slices with sugar
3. Dredge eggplant slices in flour
4. Deep fry eggplant slices a few at a time
5. Meanwhile, in sauté pan, sauté onion and garlic until light brown. Add tomatoes.
6. Add a pinch of sugar, basil, salt and pepper.
7. Lightly oil 4 ramekins.
8. Add in layers: prepared tomato sauce, eggplant slices, basil, mozzarella cheese, parmesan cheese.
9. Repeat until ramekins are 3/4 full. Tap and press down mixture to remove air.
10. Bake in 375 degree oven for 20 minutes.
11. Best if cooled and reheated again before serving.