Eggplant and Mozzarella di Buffalo Pie

Eggplant And Mozzarella

di Buffalo Pie

This recipe comes from Osteria di Castello (Osteria Castle) in Chianti in the Tuscany region of Italy. Our first born daughter soon celebrates the birthday which defies youth and prefers the number is whispered. Mary recently traveled with her daughters to visit friends. She was a celebrated guest at a birthday celebration during her visit and was kind to send on the dinner recipes provided by the restaurant.

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Ingredients:

2-3 large eggplants

8 oz. buffalo mozzarella

1 pint cherry tomatoes

1 Tablespoon fresh oregano or 1 teaspoon dried oregano

1 beaten egg

cracker crumb

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Directions:

Beat egg in a bowl large enough to dip eggplant slices. Place cracker crumb in another bowl. Bread eggplant slices and fry in olive oil until golden. Place on paper towel to absorb excess oil. Grease ceramic dish and alternate with layers of eggplant, mozzarella and oregano finishing with eggplant last. Bake in a 360 degree oven for 6 minutes.

Cut cherry tomatoes in half and saute them with olive oil, salt and fresh oregano. Serve a slice of the eggplant and mozzarella pie over the sauteed tomatoes.