Step 1

Make the ragu.

Step 2

Make salt brine for eggplant. 6 quarts of cold water, 4 tbsp of salt, 3 cups of warm water. Dissolve the salt in the warm water, then add to the cold water.

Step 3

Slice eggplant thin, and plunge in salt solution. Let sit one hour, it’ll remove any bitterness, change texture, and remove brown color.

Step 4

Get your oil to 140F. You’re gonna fry 2 minutes a side. Should be light golden brown. Transfer eggplants to paper towels to remove excess oil.

Step 5

I used a half hotel pan, which has dimensions of 12”x10”. You can use a casserole dish. Add a thin layer of ragu on the bottom, followed by eggplant. Then scatter basil, mozzarella, and parm. Repeat this order, about 5 layers. The final layer, put a thicker layer of marinara on top to cover, followed by the rest of ingredients.

Step 6

Bake at 266 Fahrenheit 40 mins. After, broil the cheese on top. Rest 10-15 mins and serve. Enjoy!

Step 1

In a large pot, add oil and get smoking hot. Add your meat and sear until brown on all sides. Remove

Step 2

In the same pot, add your onions and sweat until translucent. Add the tomato paste, and cook about 2 mins. Add your wine, and reduce 80% volume.

Step 3

Add the meats back in and the tomato purée. Add a handful of basil and simmer for 4 hours on the lowest heat, mixing often and scraping the bottom.

Step 4

Remove the meat after 3 hours and reserve. Let fully cool down.