Plummelo

Ingredients (yields Serves six as a first course; serves four as a main course. servings)

• 2-1/2 lb. eggplant (about 4 small or 2 medium-large)
• Kosher salt
• 3 cups olive oil (or a blend of olive and canola oils)
• 3 Tbs. extra-virgin olive oil
• 2 large cloves garlic, peeled and cut in half
• 3-1/2 lb. plum tomatoes, peeled, seeded, and coarsely chopped, or two 28-oz. cans diced tomatoes (preferably San Marzano), drained
• Kosher salt
• 12 large fresh basil leaves, torn in half
• 6 oz. fresh mozzarella, torn into 1/2-inch pieces
• 1-1/4 cups lightly packed freshly grated Parmigiano-Reggiano (3-1/4 oz.)

Cooking Instructions

For cooking instructions, please visit finecooking.com