Top Chef Antonia Lofaso's Simple Eggplant Parm

Step 1

For the basil oil, in a blender, combine garlic, basil, blended oil and 2 teaspoons salt (or to taste)

Step 2

Blend until smooth and reserve for assembly

Step 3

Partially peel each eggplant so that there are alternating strips of skin and flesh, then cut into ¼-inch slices on the bias

Step 4

Place the slices in a mixing bowl, season with salt and allow to sit for 10 to 15 minutes

Step 5

Strain to remove excess liquid

Step 6

Fry the eggplant in the frying oil in a deep fryer or Dutch oven at 325°F until golden brown, about 7 minutes, flipping halfway through

Step 7

(Work in batches, as needed

Step 8

) Transfer to a sheet tray or plate lined with paper towels to absorb any excess oil

Step 9

Allow the eggplant to cool

Step 10

Preheat the oven to 450°F

Step 11

Spread ¼ cup of the tomato sauce and a few tablespoons of the basil oil on the bottom of an 8 x 8-inch oven-safe dish

Step 12

Place a layer of eggplant (about 8 or 9 slices) on top of the sauce

Step 13

Drizzle with 3 tablespoons of the basil oil and top with a scant cup of the sauce

Step 14

Sprinkle with ½ cup of the caciocavallo and ½ cup of the Locatelli

Step 15

Continue the process until the eggplant is finished (you should end up with about 3 layers, finishing with the cheeses on top)

Step 16

Bake for 15 minutes, or until the cheese is golden brown

Step 17

Remove, garnish with the parsley and serve!