Risotto Palermo Style

Ingredients: 2 large eggplants; coarse sea salt; 1 large onion, thinly sliced; 6 Tb. extra-virgin olive oil; 2 Tb. finely chopped Italian parsley; 1 C., chopped celery stalks; 4 to 5 fresh basil leaves, torn; 3 C. cubed Roma tomatoes with skin; salt and freshly, coarsely ground black pepper; 2 C. Arborio rice; 3 1/2 C. homemade chicken stock or canned stock; 2 Tb. homemade pesto (optional); 1 C. freshly grated Provolone (or Caciocavallo cheese, if available); 1/2 C. King Arthur white or natural whole-wheat flour; extra-virgin olive oil for frying. 

Directions: 1. Slice eggplant thinly horizontally. Place in colander and sprinkle coarse kosher salt on each layer. Leave to stand for at least an hour then press between paper towels to dry. 2. In a heavy bottomed saucepan, sauté 3/4 of the onion in  3 Tb. olive oil for 2 to 3 minutes or until soft. 3. Add parsley, 2/3 of your basil, tomatoes, salt and pepper to taste and simmer over low heat for 20 to 25 minutes. 4. Pre-heat oven to 425°C. 5. In heavy-bottomed Dutch oven, sauté remaining onion in 3 Tb. olive oil till soft and golden. Add rice and cook stirring continuously until grains are well coated with oil. 6. Add boiling stock half a cup at a time, stirring rice continuously. As stock is absorbed, add more up to about 3 1/2 cups. This should take 20 to 25 minutes. 7. When rice is al dente (not soft like Chinese or Japanese style rice), turn off heat. Mix in pesto or half of the grated cheese until melted into the rice. Set aside. 8. Coat eggplant slices lightly with flour and fry in hot olive oil. Drain. 9. Line bottom of medium oven-proof casserole with fried, drained eggplant slices and cover with half the risotto, half of the remaining cheese, and almost half of the sauce. 10. Sprinkle half of remaining basil over the sauce, cover with half the remaining eggplant, remaining rice, sauce and basil. Top with remaining cheese. 11. Bake for 7 to 10 minutes. Serve very hot.