Cooking Instructions
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Step 1
Slice the
Eggplant (1)
into 1/2" slices. Layer the slices in a colander, salting heavily as you go. Set side for 30 minutes, preferably over a towel or sink.
Step 2
Preheat oven to 400 degrees F (200 degrees C).
Step 3
In the meantime, combine the
Ricotta Cheese (1 cup)
,
Parmigiano-Reggiano (1/4 cup)
, and
Fresh Parsley (1 Tbsp)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. When desired taste achieved, mix in
Egg (1)
and set aside until needed.
Step 4
Rinse the eggplant slices well and pat dry. Sprinkle the slices lightly with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Heat
Olive Oil (as needed)
in a large sauté pan over medium-high heat. Add the eggplant slices in a single layer and cook for 2 minutes on each side. Continue until all slices are par-cooked.
Step 6
Spread 1/2 cup of the
Tomato Sauce (2 3/4 cups)
to the bottom of a 9x12 oval dish or 12" round dish. Arrange a layer of eggplant slices on top of the sauce, then top each slice with a heaping spoonful of ricotta cheese.
Step 7
Sprinkle one-third of the first layer with
Shredded Mozzarella Cheese (2 2/3 cups)
. Repeat, making sure your final layer is covered with the tomato sauce then sprinkled with the remaining shredded mozzarella cheese.
Step 8
Set dish on the center rack of the oven and bake until well browned and bubbly, about 35 minutes. Garnish with
Fresh Basil (to taste)
.
Step 9
Serve and enjoy!Let stand for 10 minutes before serving and serve with bread or
Spaghetti (8 oz)
, and a side of grated Parmesan.
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