New Italian Recipes Presents:
(Dedicated to John Graziano)
Eggplant Casserole Italiano (Eggplant Saltimbocca)

Main Ingredients:
2 large eggplants, peeled and sliced into ¼” rounds
¾ cup milk
½ cup flour
2 eggs, beaten lightly for egg wash
1 cup Italian (seasoned) bread crumbs
1 pkg baby Spinach, fresh or frozen (No exact measurement, just throw in as much as you like)
Salt and pepper (as much as you want)
2-10 garlic cloves, sliced really thin (we'd use 10) (This goes with the sautéed spinach. See Prepare The Eggplant below)
Olive oil (You will be using this for eggplant, tomato sauce and spinach. Use as much as you need [olive oil is good for you])
½ lb. thinly sliced provolone
4~6 ounces prosciutto, thinly sliced (use regular ham or Canadian Bacon if no prosciutto)
Large bunch fresh basil leaves (many as you want)
Grated parmigiano-reggiano (or regular parmesan if reggiano is too dear for you)
 

Tomato Sauce Ingredients for eggplant casserole:
¼ cup olive oil (approximately)
1 onion, chopped
½ cup dry white wine (we use Chardonnay)
1 large can (28 oz.) diced Italian tomatoes
1~2 cloves garlic, minced
1~2 T Capers
½ cup chopped black olives
Salt and Pepper
2 T fresh chopped Italian Parsley

To Prepare The Tomato Sauce:
Heat olive oil over medium heat.
 

Sauté onion and garlic until it releases juices. 5 minutes.

Add wine, raise heat to med. high, and reduce for 2-3 minutes.

Add tomatoes and cook stirring occasionally, about 20 minutes. Should reduce and thicken into near paste.

Add capers and olives and simmer 2~3 minutes more.

Add salt, pepper, and parsley and turn off heat.

To Prepare The Eggplant:
Dip the eggplant slices in milk, then in breadcrumbs

Fry until crisp in olive oil. You will have to do this in batches. Do this while the Sauce is cooking

At some point, heat a tablespoon or so olive oil in another pan. Sauté the 2-10 clove of sliced garlic, then add the spinach. Remove from heat as soon as the spinach wilts slightly.

To Assemble The Dish:
Place a layer of fried eggplant in 9 x 13 pan, or if you have a 17.5 x 12 non-stick lasagna pan, definitely use that.

Top with provolone, prosciutto, spinach, basil and sauce.

Add one or two more layers, however it comes out (you really can't screw this up, it is THAT good).

Top with sauce and grated parmigiano-reggiano.

Bake in a 450 degree oven for 15~20 minutes.

It helps to let it rest for 10 or 15 before serving to let the flavors marry and for it to cool off enough to cut easily.