Ingredients

For the eggplant:

• 6 roasted or peeled tomatoes with their juice, chopped (recipe follows)
• 2 medium eggplants, sliced into 1/2-inch-thick rounds (about 2 pounds)
• Salt
• 3 tablespoons extra virgin olive oil (EVOO) (divided)
• 2 medium onions, thinly sliced
• 3-4 cloves garlic, chopped or thinly sliced
• 1 small chili pepper, seeded and finely chopped (optional)
• 1 sprig fresh marjoram or oregano, leaves picked and finely chopped
• 1 cup all-purpose flour
• 4 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 cup grated Parmigiano Reggiano cheese
• 1/2 cup cornmeal (a couple of handfuls)
• 2 teaspoons fennel pollen or ground fennel seed (optional)
• Vegetable oil, for shallow frying
• 1 pound fresh mozzarella, thinly sliced
• 1 large clove garlic, finely chopped
• 1 bundle fresh green or red chard, washed, stemmed and shredded
• Freshly grated nutmeg
• 1 cup fresh basil leaves

For the roasted tomatoes:

• 24 ripe organic vine-ripened tomatoes or large plum tomatoes
• Several cloves garlic, crushed
• Extra virgin olive oil (EVOO), for liberal drizzling

Description

Rachaelray.com - The Official Website Of Rachael Ray Where You Can Find Thousands Of Rachael Ray's Recipes, Including 30 Minute Meals, Information About Her TV Shows, Her Magazine, Her Products And Her Nonprofit Work.

View Full Recipe