• If this is an organic eggplant, there is no need to peel. There is a lot of flavor and vitamins in the peel. I recommend peeling a non organic eggplant.
• Wash eggplant. Cut to remove stem. Slice in half lengthwise to make 2 or 3 1" steaks. Slice off rounded sides and save for later use.
• Dampen the eggplant steaks then coat each side liberally with salt. Set aside to marinade for at least 20 minutes.
• Rinse salt from eggplant and place steaks on a cutting board or baking dish. Allow to sit for at least 30 minutes then rinse away the salt.
• I have a covered baking dish that has a grill for the lid. If you have one, Use the grill lid for the grill marks , out your eggplant in the pan and cover with the grill lid when you are ready to bake,
• If you only had a grill press, place the eggplant slices on a cutting board, Place grill press directly over flame until it is very hot. Spray lightly with cooking spray and place on eggplant steaks. Press down and hold for about 4 minutes. Flip and repeat on other side. You may have to keep heating the grill press.

  Note. Sometimes I change the direction of the grill press on the same side to put cross hatched grill marks.
• Place eggplant in a baking dish that is deeper than the eggplant width.
• Slice and grill the mushrooms. You just want a sear on them. You can use the grill press or just brown the mushrooms in a skillet.
• Slice onions and sear them as you did the mushrooms.
• Top eggplant with the mushrooms and onions.
• Pour Marsala wine over eggplant, mushrooms and eggplant. The eggplant should be submerged at least halfway up the sides of the steaks.
• Make the Puttanesca sauce, (The sauce could be made a day ahead of time).
• Spoon the Puttanesca sauce over the eggplant, mushroom and onions. Cover the baking dish.
• Bake 40 minutes at 350°F.
• Remove pan from oven and top the eggplant with some parmesan, Put the lid back on so the cheese melts from the residual heat.
• Layer and roll basil leaves then slice into thin 1/8" slices. to produce a chiffonade. Use to top the eggplant.
• Place eggplant steaks on plates and top with the basil chiffonade.

Puttanesca

• Roughly chop the whole tomatoes. Do not drain the juice. I use a pair of cooking shears to cut the tomatoes into bite sized pieces.
• Rinse and then chop the peppers and preserved lemon.
• Add the Calabrian chili, olives, peppers, reserved lemon, chopped garlic, fennel seeds, oregano and herb de province to the tomatoes.