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Export 14 ingredients for grocery delivery
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!