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Ingredients

• 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
• 2 medium onions, thinly sliced
• 3 to 4 cloves garlic, chopped or thinly sliced
• 1 small chile 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 (Japanese) bread crumbs
• 1 cup grated Parmigiano-Reggiano cheese
• 1/2 cup corn meal, a couple of handfuls
• 2 teaspoons fennel pollen or ground fennel seed, optional
• Vegetable oil plus Omega-3, 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

• Roasted Tomatoes
• 24 ripe organic vine tomatoes or large plum tomatoes

• Several cloves garlic, crushed
• Extra-virgin olive oil, for liberal drizzling

Description

Cooking Channel Serves Up This Eggplant Parm Stacks Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel