Towering Eggplant Parmigiana for Two

"An unconventional method and elegant presentation for a classic dish. Select eggplants that are of even diameter for best results.You may only need one large one. To create the towers you will need 2 empty washed 28 oz. tomato cans that have the labels and both ends removed to stack the eggplants into. Use the tomatoes in the sauce recipe that follows."

Ingredients:

• 1-2 medium eggplants (not more than 4-inches in diameter), sliced into 8  1/2-inch-thick rounds
• Kosher salt
• 1 cup  flour
• 4 cups canola or vegetable oil
• 1/2 pound fresh mozzarella cheese, chopped
• 3 ounces Parmegiano Reggiano cheese
• 1/2 cup packed basil leaves
• 2  tablespoons olive oil salt and freshly ground pepper
• @ 2-3 cups Tomato Sauce (recipe follows)

Method:

1. Use only the widest slices of eggplant if they taper at the end.Lay eggplant slices in a single even layer on a rack set over rimmed baking sheets; generously season with salt. Let stand 15 minutes to release excess moisture; pat dry with paper towels.
2. Place flour in a shallow dish; dredge eggplant slices in flour, shaking off excess. In a large pot, heat canola oil to 300 degrees on a deep-fry thermometer. Working in batches, add eggplant slices to hot oil and cook, turning once, until lightly browned, about 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain; repeat process with remaining eggplant.
3. Place Mozzarella and Parmegiano cheeses in the bowl of a food processor; process until just combined. Add basil leaves and olive oil; process until well combined. Season with salt and pepper and transfer to a disposable pastry bag.
4. Preheat oven to 350 degrees.
5. Set two washed 28oz. tomato cans that have the labels and ends removed in a large shallow baking dish. Place a dollop of tomato sauce at the bottom of each can. Top with a slice of eggplant. Cut a small hole from the bottom of the pastry bag and pipe a layer of cheese mixture on top of eggplant. Top with another dollop of sauce, followed by another slice of eggplant. Repeat process until you have reached the top of the ring mold or have created four layers, ending with a slice of eggplant. Top with a little tomato sauce.
6. Transfer to oven and bake until cheese is melted and eggplant is warmed through, about 15 minutes. Using a spatula, carefully transfer filled ring molds to individual serving plates. Allow to rest on plates @ 5 minutes to aid ring removal and assure stack doesn't fall apart upon can removal.Carefully remove can and spoon remaining tomato sauce around eggplant towers before serving.

Tomato Basil Sauce

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2  small onions, finely diced (@1 cup)
• 4 cloves garlic,peeled and sliced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 2 (28-ounce) cans whole peeled tomatoes,hand crushed
• 2 teaspoons granulated sugar
• 1 cup fresh basil leaves
• Coarse salt and freshly ground pepper

Method:

1. Heat olive oil in a large pot over medium heat. Add onions and cook, stirring, until soft and translucent, 10 to 15 minutes.Add garlic and pepper flakes .Cook 30 seconds to release aroma.Add tomato paste to a hot spot in the pan and allow to caramelize for a minute,then incorporate into onions and garlic.
2. Add wine and allow to reduce until almost all the liquid has evaporated @ 3-5 minutes. Add tomatoes,sugar and reduce heat to low. Cook, stirring occasionally and taking care not to let sauce stick to the bottom of the pot, about 90 minutes or up to 2 1/2 hours for a more concentrated sauce.
3. Remove from heat ,allow to cool and puree in a blender in batches until smooth, adding basil leaves as you blend. 
4. Season with salt and pepper and reheat to use immediately or let cool completely before transferring to an airtight container. Refrigerate until ready to use, 3 to 5 days.