Tweet  From David Benjamin, former chef and co-owner of Vera Luce Farm near Hillsborough. He recommends using Sicilian eggplant for this dish. If you use jarred sauce, don’t add the 1/4 teaspoon salt. 4 pounds eggplant, trimmed 1 1/2 tablespoons, plus 1/4 teaspoon kosher salt, divided, plus additional for layering 2 tablespoons olive oil 2 cups diced yellow onion 4 cups (32 ounces) tomato sauce 3 cups white rice flour, divided 5 eggs 1 cup grated Pecorino Romano cheese 1 pound fresh mozzarella, thinly sliced 2-3 cups cooking oil, such as canola or grapeseed 5 ounces grated Parmesan cheese Chopped fresh basil, optional garnish SliceRead More →