Grilled Eggplant and Capicola Parmigiana

Preparation

1. Step 1

   Preheat the oven to 450°F.

   Step 2

   Combine the EVOO and garlic in a small pot over medium-low heat. When the garlic simmers, reduce heat to low.

   Step 3

   Brush the eggplant on both sides with the garlic-infused EVOO and arrange on a baking sheet. Season the eggplant with salt and the pepper and place in the oven to roast. Use a double-folded piece of foil to make a second baking surface if the eggplant won’t fit on your baking sheet. Roast the eggplant for 15 to 18 minutes, turning once, until browned at the edges, lightly golden, and just tender to the touch. While it roasts, prepare the sauce.

   Step 4

   From the remaining EVOO, fish out the garlic and chop it up. Heat a small to medium pot over medium heat. Add about 2 tablespoons of the garlic-infused EVOO and the chopped garlic. Add the onion and cook for 10 minutes, stirring frequently. Add the tomatoes, salt, pepper, cumin, and cinnamon and heat through. Simmer for 5 minutes. Stir in half of the parsley. Remove the eggplant from the oven and switch the broiler on high.

   Step 5

   To make your casserole, ladle a little of the tomato sauce in the bottom of a casserole and add a layer of eggplant, then a layer of capicola, then the remaining eggplant, remaining sauce, Parmigiano, provolone, and the remaining parsley. Broil until the cheese is brown and bubbly, about 3 minutes.

   Step 6

   Place the salad greens in a bowl and toss with the vinegar, then 3 tablespoons of EVOO (use remaining garlic oil if you still have some left), and season the salad with salt and pepper to taste.

   Step 7

   Serve the eggplant parm alongside a little green salad.