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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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No breading. Ingredients:
2 large eggplants |
2 tablespoons olive oil |
2 pinches salt |
30 ounces part-skim ricotta cheese |
8 ounces shredded mozzarella cheese |
5 ounces shredded parmesan cheese |
1 large egg |
2 tablespoons basil |
4 minced garlic cloves |
1 (24 ounce) jar spaghetti sauce |
Directions:
1. Divide eggplants into 1 - 1 1/2 inch slices and salt lightly.
2. Fry in olive oil on high just until browning on both sides.
3. Meanwhile, combine ricotta, two-thirds of the mozzarella, half of the parmesan, egg, basil, and a pinch of salt in a bowl and set aside.
4. Layer a 9 X 13 baking pan as follows: (1) thin layer of sauce ; (2) layer of fried eggplant ; (3) 2 cloves of the garlic ; (4) half of the ricotta mixture ; (5) layer of sauce ; (6) remainder of eggplant ; (7) remainder of garlic ; (8) remainder of ricotta mixture ; (9) remainder of sauce ; (10) remainder of shredded mozzarella and shredded parmesan.
5. Bake at 370 degrees Fahrenheit for 30-40 minutes until golden and bubbly.
6. Turn off the oven and leave for another 20-30 minutes before cutting.
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