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1
Set aside or prepare the roasted tomatoes.
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2
Salt the eggplant and drain in colander, 30 minutes.
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3
Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat.
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4
Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper.
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5
Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet.
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6
Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat.
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7
Cook's Note: The mixture should be very thick.
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8
Preheat the oven to 400 degrees F.
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9
While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel.
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10
Coat the eggplant slices in order and arrange on a plate.
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11
Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side.
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12
Drain the eggplant on a cooling rack, wipe out the skillet and repeat.
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13
Sprinkle the hot eggplant with a little salt.
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14
When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute.
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15
Add the greens and wilt them, season with salt, pepper, and nutmeg.
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16
Turn off the heat.
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17
Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant.
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18
Place in oven 5 minutes to melt the mozzarella.
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19
Serve immediately.
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20
Heat the oven to 500 degrees F.
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21
Arrange the tomatoes on a baking sheet or baking sheets in a single layer.
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22
Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper.
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23
Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes.
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24
Cool the tomatoes until cool enough to handle and peel.
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25
Place the tomatoes in a bowl.
