This recipe makes 4 layers in a 9x9 inch (23x23 cm) baking dish.The salted eggplant slices drip in a strainer for 15 minutes or so to remove excess moisture and collapse the eggplant down so it does not absorb a lot of oil when I fry it. If you don't want to salt it, you can microwave or roast the slices of eggplant to get this desired effect.If you don't want to batter and fry the eggplant, you can lightly brush each eggplant slice with oil and roast the slices at 400 F for about 15 minutes, and then layer them in the dish.
2medium Italian eggplants
1/2teaspoonsaltto remove moisture from eggplant sliced
1/2teaspoonsaltfor the flour mixture
2cupsblanched almond flour
1/4cup olive oilfor frying
2cupsgoat cheeseor dripped yogurt with about 1/4 teaspoon salt
Peel the skin off the eggplants, and slice them length-wise so you have thin slices for layering, casserole-style.
Sprinkle the slices with sea salt (on both sides), and let them sit in a strainer or colander to drain moisture. Let this magic happen for about 15 minutes. Sometimes I leave it in the fridge to drain for a few hours, or until I'm ready to bake this dish.
Combine the sea salt and flour and blend together with a fork. Pat dry the eggplant slices with a paper towel.
On medium to low heat, warm a frying pan with oil. Create a thin layer of an oil puddle so the eggplant slices don't stick to the pan surface.
Lightly coat (dip) the eggplant slices in the egg and then in the flour/salt mixture, and then place in the heated frying pan.
Fry the eggplant slices on both sides for a few minutes on each side, until they start to brown a bit, and then place on a paper to absorb the excess oil.
In a baking dish, place a layer of tomato sauce, then a layer of eggplant slices, then a sprinkling of goat cheese, and finally some Parmesan sprinkled on top of the goat cheese. Repeat this process until you've used up all the eggplant and your final, top layer is goat and Parmesan cheese. Optionally, place some basil on the top.
Bake at 400 degrees F for about 10 minutes.
Cool and then cut. Enjoy! Goes great with a salad and glass of red wine (or grape juice). And you can reheat at 400 degrees F for about 8 minutes. It cuts really well when cold (which is how I got that nice square picture of a slice).