BAKED EGGPLANT AND EGGS (Melanzane e Uova al Forno)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

With a vegetable peeler, peel strips lengthwise down the eggplant, leaving alternate stripes of peel. Cut off stems, and slice eggplant lengthwise into ¼-inch-thick slices. Line a large colander with the eggplant, overlapping if necessary; salt liberally on both sides, and let drain in the sink for 30 minutes. Rinse, drain, and dry the eggplant well.

Step 2

Preheat the oven to 350 degrees. Meanwhile, to a large skillet over medium-high heat, add 3 tablespoons of the olive oil. When the oil is hot, add the garlic. Let the garlic sizzle until golden, about 1 minute, then pour in the tomatoes. Rinse the tomato can with 1 cup water, and add that as well. Season with 1 teaspoon kosher salt and the crushed red pepper flakes. Stick the basil sprigs in the sauce. Let the sauce simmer until slightly thickened, about 15 minutes. Remove basil sprigs.

Step 3

Spread the flour on a plate. Lightly dredge the dried eggplant in flour, tapping off the excess. Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, brown the eggplant in batches, about 2 minutes per side. Remove the slices as they brown, and drain on a paper-towel-lined sheet pan.

Step 4

Once the sauce and eggplant are ready, brush six individual gratin dishes with olive oil. Spread a scant ¼ cup of sauce in the bottom of each dish. Fold the eggplant slices to line and fit the gratin dishes in an even layer. Spread another scant ¼ cup of sauce over the eggplant. Sprinkle sauce with about ¾ cup cheese. Lay a basil leaf over the cheese, and crack an egg into each dish. Sprinkle with the remaining grated cheese and the dried oregano.

Step 5

Place dishes on a baking sheet, and cover with foil. Bake until sauce is bubbly, about 15 minutes. Uncover, and bake until cheese is browned and eggs are done to your liking, about 5 minutes more for almost set yolks.