YIELD 6 servings
|Serve with Merlot|
|3||eggplants (about 18 ounces each), sliced into ½ inch thick slices|
|2 tablespoons||olive oil|
|1 cup||small diced onion|
|2 teaspoons||salt, plus more for sprinkling|
|4||large cloves of garlic, minced|
|8||large (about 6 to 8 ounces each) ripe vine tomatoes, small dice|
|1/2 teaspoon||freshly ground black pepper|
|1/4 teaspoon||cayenne, or more to taste|
|2 teaspoons||chopped basil, plus more for garnishing|
|1 1/2 pounds||fresh mozzarella, sliced into 1/4 inch slices|
|1 1/4 cups||finely grated parmesan, or as desired|
Look for organic, local produce and organic cheese—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Divine Wine Episode of Emeril Green.
Emeril cooks your favorite recipes in Napa.