Eggplant with Chocolate

Instructions

1 In a medium saucepan, heat the cream almost to a boil. Remove from heat.
2 Add the chocolate to the cream and whisk until chocolate is completely melted
and a creamy consistency is reached. If desired, add a tablespoon of limoncello
and stir to combine. Set aside. Best to use the warm ganache because it is much
easier to apply when still warm.
3 Peel and cut the eggplant into 1/2 inch slices. Heat 2-3 Tablepsoons of olive
oil in a large skillet and fry eggplant in batches. First, dip each slice in
beaten egg and coat with bread crumbs. Fry in olive oil about 5 minutes on each
side, until each slice is crunchy and cooked through. Add more olive oil as
needed.
4 Remove from the saucepan and set the cooked slices on paper towels to absorb
extra olive oil. Sprinkle each slice with cinnamon and sugar.
5 Coat the bottom of your serving dish with a generous spoonful of ganache. Place
eggplant slices on top to form the bottom layer. Drizzle a layer of ganache and
sprinkle almonds and pine nuts. Add another layer of eggplant slices, more
ganache and nuts. Continue to layer until ingredients are gone. Finish with a
few peices of candied orange peel.
6 For individual servings, place a spoonful of ganache on the bottom of a serving
dish, and add a single slice of eggplant. Continue layering as explained above
using one slice for each layer.
7 Serve right away or refrigerate for up to 2 days. This dish gets better after
refrigeration, so it is possible to make it ahead of time.