Ingredients

  • 3-4 large eggplants
  • 1 lb mozzerella
  • 3 cups tomato sauce
  • 1 small bunch of basil
  • 2 cups olive oil (use just enough to coat eggplant)

Instructions

See the Weekly's "In Your Dish" video to follow along with Chef Elena.

Added Thursday, Aug. 18, 2011