- Cook Time
- Prep Time
- Serves 8Servings
3 large eggplants, each sliced lengthwise into 5 pieces
- 1/4 teaspoon coarse salt
- 2 eggs
- 1 tablespoon water
- 2 cups dry breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
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.
TO FREEZE: Freeze cooked or raw in casserole dish, cover with plastic wrap and aluminum foil. To reheat, remove plastic wrap and recover with foil. If casserole was frozen after being cooked, reheat at 325˚F for 45 minutes. If casserole was frozen with raw ingredients, heat oven to 325˚F and bake for 1 1/2 hours.