Eggplant All Parmigiano

• 2 eggplants (about 2 lbs each)
• 14 cup olive oil (extra-virgin)
• 3 cups tomato sauce
• 12 cup parmigiano, freshly grated
• 1 lb fresh mozzarella cheese, cut into 1/4 inch thick slices (di Bufala)
• 1 bunch basil, leaves only
• 14 cup coarse unseasoned bread crumbs (lightly toasted fresh )
• kosher salt, to taste
• black pepper, freshly ground

1. Heat grill to medium or grill pan over high heat until very hot.
2. Peel stem off the top of the eggplant,remove skin leaving stripes of skin to hold eggplant together as it grills.
3. Cut eggplant, using bread knife, into 1/2 inch-thick slices.
4. Place sliced eggplant on cookie sheet and brush with olive oil, pepper, Kosher salt on both sides.
5. Place on grill and cook for 3 1/2 to 4 minutes on the first side.
6. (For darker marks use bottle as a weight to press down on slices).
7. Turn over slices and cook for about half as long as first side, 1 1/2 to 2 minutes.
8. Remove eggplant from grill pan - cover with foil, eggplant will continue to cook a little.
9. Oil baking sheet and assemble stacks, starting with the largest slices of eggplant as the bottom row.
10. Spread 1/4 cup of basic tomato sauce over each slice and sprinkle with 1 teaspoon grated Parmigiano.
11. Repeat the layering of eggplant, sauce and Parmigiano.
12. End with a layer of eggplant, sauce and buffalo mozzarella, sprinkled with Parmigiano.
13. Three layers in total.
14. Place under the broiler for 3 minutes or until cheese is melted.
15. Transfer stacks to serving plates, using a metal spatula.
16. Serving: Serve garnished with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of extra-virgin olive oil.

eggplants, olive oil, tomato sauce, parmigiano, mozzarella cheese, basil, bread crumbs, kosher salt, black pepper

Taken from www.food.com/recipe/eggplant-all-parmigiano-438683 (may not work)