1 md Eggplant

4 lg Eggs

2 ts Parsley

6 ea Bay leaves

1 ts Rosemary, (opt)

3 md Garlic, cloves, crushed

2 1/2 c Oil, olive

1/2 c Vinegar, red wine

Flour Salt Pepper Cut the eggplant into slices of about 3/4-inch thick. Arrange them on a dishtowel, side by side, and sprinkle them with salt. Let them rest for about 10 minutes (the salt helps to leach out the water and prepare the surface of the eggplant to accept the coatings and marinade) and then wipe them dry. Set them aside for later. In a bowl, beat the eggs with the parsley, a pinch of salt, and pepper. Heat 2 cups of oil in a deep skillet. Flour the eggplant slices lightly, then dip them in the egg wash. Saute the individual slices in hot oil until golden brown (about 1 minute each side) then place them on an absorbent towel to cool. Meanwhile, pour the remaining oil into a heavy saucepan with the crushed garlic. Saute the garlic until it's golden. Remove the heavy saucepan from the heat and add vinegar. Return to heat and add bay leaves, rosemary, and pepper to taste, then simmer for 1 minute. Set aside. In a bowl with a lid, assemble one layer of eggplant then sprinkle liberally with marinade. Add another layer of eggplant and sprinkle with marinade. Continue the process until all of the eggplant is used then pour the remaining marinade over the whole dish. Cover, then turn upside down to mix in the marinade. Let this stand for 2 hours at room temperature. (It will hold for 2 days at room temperature or up to 2 weeks in the refrigerator.) Unmold onto a serving plate and serve at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA