In a small nonaluminum saucepan, combine the tomato sauce, wine, dried basil, dried oregano, and a few grinds of pepper and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the sauce thickens slightly and the flavors are blended, about 10 minutes. Remove from the heat and set aside. In a food processor, combine the olive oil, basil, lemon juice, mustard, garlic and ½ teaspoon salt and process until smooth.

 

Position a rack about 6 inches from the heat source and preheat the broiler. Line 2 rimmed baking sheets with aluminum foil. Brush the eggplant slices on both sides with the oil mixture and arrange them on the prepared baking sheets. Broil 1 sheet until the eggplant is golden brown on the first side, 7-8 minutes, rotating the sheet 180 degrees halfway through. Turn the slices over and broil on the second side, again rotating the sheet at the midpoint, until the eggplant slices are golden brown and tender when pierced with a fork, 6-7minutes longer. Repeat to broil the second sheet. As each sheet comes out of the broiler, stack the eggplant slices on top of one another and fold the aluminum foil around them, enclosing them completely. Let the slices steam for 4-5minute to soften fully.

 

Preheat the oven to 375¢ªF. Place 8 of the eggplant slices on a baking sheet, spread each slice with 1-2 teaspoons of the tomato sauce, and sprinkle with a thin layer of the Fontina cheese. Repeat the layers – eggplant slice, sauce, Fontina – twice. Sprinkle the Parmesan evenly over the top.

 

Bake the stack until the cheese is melted and the layers are heated through, 10-12 minutes. Divide among warmed individual plates and garnish with the parsley. Serve right away.

 

 

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