Eggplant Parmesan and Pizza Dough

For Elise.

Eggplant Parmesan

1 firm eggplant, thinly sliced long-wise
12 Roma tomatoes, seeds removed and diced
1/3 cup sliced, fresh basil
2 garlic cloves, minced
8 T Olive Oil, divided
1 t salt
8 oz fresh mozzarella cheese
1/2 cup fresh grated Parmesan cheese
1 t Italian spices

1. Combine 6 T olive oil (may require more) with 1 t. of Italian spice blend. Baste the sliced eggplant on both sides with the mixture. Grill eggplant until tender.
2. In a medium-sized pan, heat 2 T olive oil and 2 minced garlic cloves at medium heat until garlic is fragrant. Add 12 diced and deseeded tomatoes (should be about 6-7 cups) and 1 t salt. Simmer until the tomatoes are soft (about 15 minutes). Add basil and remove from heat.
3. Heat oven to 350 degrees.
4. In a baking dish, place a thin layer of marinara on bottom. Then fold the eggplant vertically in a zig zag pattern, placing a slice of fresh mozzarella, a pinch of Parmesan, and a spoonful of tomato mixture in each fold. Stack the eggplant accordions in rows.
5. Once the baking dish is full, place remaining marinara, mozzarella cheese and Parmesan cheese on top.
6. Bake for about 3o minutes or until juices are bubbling.

Recipe courtesy of Kendall, who, I believe, learned it in Paris from some gourmet chefs. Of course.

Pizza Dough

1 1/4 t. yeast
1/2 c. warm water
1 1/2 c. unbleached, all-purpose flour
1 t. salt

(figure one batch per person)

Dissolve yeast in warm water. Add flour and salt mixture and mix until it forms a ball. Knead the dough on lightly floured surface for 10 minutes, or until it is elastic. Cover dough with kitchen towel and let rise for 2 hours. Punch down dough and work out bubbles. Let rise for 1 hour. Preheat the oven to 500 degrees with pizza stone in place one hour before cooking. Divide dough and make into desired pizza size, add marinara (recipe above works or use bottled) and toppings. Cook in oven on pizza stone for 5-7 minutes.