Ingredients
Scale
- 1 large eggplant
- 2 tsp sea salt
- 2 large eggs
- 3 garlic cloves, divided
- 1 tbsp parmesan cheese
- 1 tsp italian seasoning
- 1 cup italian breadcrumbs
- 1/2 cup olive oil
- 1 1/2 – 2 cups favorite tomato sauce
- 4 – 6 tbsp ricotta cheese
- 8 oz shredded mozzarella
Instructions
- Slice eggplant into rounds and place in a large strainer or on to paper towels.
- Sprinkle with sea salt and let sit for 30 – 60 minutes.
- After the sweating the eggplant, rinse with water and dry with a paper towel.
- In a medium bowl, whisk the eggs, parmesan, italian seasoning and one minced garlic clove.
- Place breadcrumbs on a dish for dredging.
- Slice the remaining garlic cloves into slivers and heat with olive oil in a large skillet over medium heat.
- One at time, dip a round of eggplant into the egg mixture, dredge in the breadcrumbs and place in the skillet. Continue with 3 or 4 more to fill the skillet.
- Cook until browned, about 2 – 3 minutes and then flip over for another 2 – 3 minutes. Remove to a paper towel lined dish.
- Continue with remaining eggplant.
- Once complete you can cool and store in an airtight container overnight or continue to assemble the dish.
- In a casserole dish, pour a 1/2 cup of your favorite tomato sauce and place a single layer on eggplant on top.
- Top each eggplant slice with a tablespoon of ricotta cheese and top with another slice of eggplant.
- Pour 1 – 1.5 cups of tomato sauce over the eggplant (enough to cover all the eggplant).
- Top with the mozzarella cheese.
- Bake at 350 for 20 – 30 minutes or until bubbly and cheese starts to brown on top.
- Serve over pasta if desired.
- Enjoy!
Notes
- This recipe can easily be doubled.
- This recipe made 4 large servings but could easily be 5 or 6 depending on size of eggplant.
- Adjust Favorite Tomato Sauce and cheeses based on amount of servings.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian