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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 whole(s) medium eggplants - or 1 large one peeled, 1/4 inch slices |
24 ounce(s) spaghetti sauce |
1/4 cup(s) basil - or 3 tbsp dried |
2 whole(s) eggs for dipping |
8 ounce(s) mozzarella cheese shredded |
1/2 cup(s) parmesan cheese/ parm/reggiano grated |
8 ounce(s) ricotta cheese |
1/2 cup(s) italian bread crumbs |
Directions:
1. Preheat over 450 deg. if not browning eggplant - suggest browning over at 350deg. w/ browned eggplant- [eggplant dip in egg/milk - bread in breadcrumbs - brown in pan (use very little oil/ can mix with butter suggest spray on or quickly toss both sides in oil then brown med. heat in saute pan - as eggplant soaks up oil quick okay once flip to saute as oil will be in it cook 2-4 mins each side till brown), mix together in bowl - 8oz ricotta, 6oz mozerella, 1/4c. parmesean, 1/2c. fresh or 3 TBSP dried basil (can omit), set aside]- in pan 1&1/2 c. spag. sauce then layer eggplant salt and pepper then dollop cheese mixture on eggplant spread even with fingers - then another layer eggplant - rest of sause 1&1/2 c. on top sprinkle w/ 1/4 c. parmesean - bake covered 30-45 mins at 350degrees covered. spinkle 2oz mozerella or just sprinkle over bake uncovered 2-3mins till cheese melts. Let rest 10-15 mins. before serving or its sloppy.
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