This is my signature dish.


  1. Eggplant
  2. Eggs
  3. Breadcrumbs
  4. Dry Parmesan cheese
  5. Salt and pepper
  6. Thyme
  7. Cumin
  8. Oregano
  9. Parsley
  10. Garlic powder
  11. Red wine
  12. Red pepper flakes
  13. Olive oil
  14. Lemon
  15. Milk
  16. Mozzarella cheese
  17. Fresh Parmesan cheese
  18. Basil
  19. Fresh basil
  20. Sauce
  21. Cans whole tomatoes
  22. Sliced, diced white onion
  23. Roasted garlic smashed
  24. Garlic powder
  25. Worcestershire sauce
  26. Sugar
  27. 2 or more cups homemade beef broth
  28. Red wine
  29. Butter
  30. Mushrooms
  31. Thyme
  32. Rosemary
  33. Basil
  34. Paprika
  35. Mushrooms
  36. pieces Canned mushroom stems and
  37. White wine
  38. Butter
  39. Salt and pepper
  40. Beef broth
  41. Day ahead
  42. 1 beef bone any part of the cow
  43. Dutch oven full of drinking water
  44. Salt and pepper
  45. Beef bullion


  1. Beef broth. Day ahead. Bring water to boil add spice, add bone and simmer five or six hours adding the bullion an hour before finishing. Set broth in refrigerator. Before using broth strain through cheesecloth.

  2. Wash eggplant and slice horizontally into 1/4″ slices, dry on paper towels to remove all moisture

  3. Crack open eggs and fork whip adding lemon, salt and pepper

  4. Blend or process toasted dried bread into crumbs add dry Parmesan, garlic powder, salt and pepper, hot pepper flakes, and cumin

  5. Into a iron skillet set on a medium low heat pour a coating of extra virgin olive oil and add a few red pepper and green pepper flakes to flavor oil.

  6. Dip each slice of eggplant into the wet then into the dry then place into hot oil. Brown lightly on each side removing each slice to a single layer of paper towels to dry soaking off the wet oil.

  7. Into a Dutch oven pour a coating of extra virgin olive oil and the roasted garlic to heat flavoring the oil. Add diced onions and carmalize to a golden brown. Add all spices a few tablespoons of extra virgin olive oil and sugar. Saute a few minutes adding Worcestershire sauce and canned tomatoes squeezing the tomatoes into bits. Bring the tomatoes to a simmer lower heat and cook several hours adding beef broth until all broth is added. When sauce has cooked down add wine and simmer.

  8. Mushrooms are made in the cast iron skillet. Coat skillet with extra virgin olive oil and butter, allow butter to melt over low heat add seasonings and canned mushroom bits and pieces, saute ten minutes.

  9. Into individual rumikans or a large oblong pan, ladle enough sauce to coat the bottom with a thick coating of sauce, sprinkle dry Parmesan cheese and add one slice or slices enough to cover over the entire bottom of the dish or pan, add one small Pat of butter, add one small spoonful of mushrooms, ladle sauce over eggplant slice, lay thick slice of mozzarella cheese, ladle sauce, sprinkle dry Parmesan cheese, add another slice of eggplant, ladle sauce, and repeat layer by layer.

  10. Preheat the oven to 350°F. Place the dishes or pan into a large oblong baking pan filled one third full with water careful to place in the center or to create a balance of water surrounding each ramikan or the pan. Bake about forty five minutes. Remove from oven allow to rest ten minutes before serving.

  11. Serve with fried kale chips, garlic knots, and bread pudding or baked apple Betty.

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