Baked eggplant with ricotta, Parmesan and mozzarella
The easy and oh so delicious vegetarian spin on traditional Italian lasagna.
Although this recipe is easy to make, it requires a bit of prep. Let’s prepare this lasagna and bake ahead of the menu day. Then cool, cover with plastic wrap and aluminum foil, and freeze. To reheat, remove plastic wrap and cover with foil, and reheat at 325˚F for 45 minutes.
3 large eggplants, each sliced lengthwise into 5 pieces
1/4 teaspoon coarse salt
1 tablespoon water
2 cups dry breadcrumbs
1 cup grated Parmesan cheese
2 1/2 cups homemade tomato sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup fresh basil, chopped
In large bowl, add eggplant slices and sprinkle with salt; cover with cold water. Soak 30 minutes; drain and rinse under cold water. Pat dry.
Preheat oven to 350°F. Beat eggs with water in shallow bowl; set aside. In a second shallow bowl, combine breadcrumbs with Parmesan cheese. Dip eggplants in egg mixture, then in breadcrumb mixture, pressing to coat. Place on parchment-lined baking sheet. Bake 20 minutes, turning midway.
Meanwhile, grease 8 x 11-inch pan. Spread bottom of pan with 1/2 cup tomato sauce. Place half of eggplant slices on tomato sauce. Top with 1 cup ricotta, 1 cup mozzarella, 1 cup tomato sauce and half of basil. Layer with remaining eggplant, 1/2 cup tomato sauce, 1 cup ricotta, and 1/2 cup mozzarella. Top with remaining tomato sauce and mozzarella. Bake 35 to 45 minutes.