This is my signature dish.

Ingredients

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

Steps

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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