How to make it

  • In a saucepan lightly brown garlic and onion in cooking spray. Add tomatoes, basil and oregano (and any other spices or wine you use in your sauce). Simmer 30 minutes to 1 hour.
  • Soak the eggplant slices in cool salted water 30 minutes, drain.
  • Preheat oven 400F
  • Meanwhile combine the filling ingredients (ricotta cheese- parmesan cheese) in a bowl; set aside. (It's best to pour it into a large plastic bag so you can pipe it onto the eggplant later)
  • Combine the flour and italian seasonings in a gallon size ziploc bag and toss to combine.
  • Add a few slices of eggplant at a time and coat each side; set aside.
  • Line a 9x13" baking pan with foil.
  • Spread 1 cup of sauce on the bottom of the pan and add a layer or eggplant trying to cover every inch of the pan (you may have to cut slices to fit)
  • Top with a cup of sauce an spread evenly.
  • Top with half of the ricotta mix (this doesnt have to be even it'll spread out)
  • Sprinkle 2/3 cup of shredded cheese on top.
  • Top with another layer of eggplant, sauce, ricotta mix and 2/3c shredded cheese.
  • Repeat: eggplant, sauce (you shouldnt have anymore ricotta left) and shredded cheese.
  • Cover pan with foil and bake for 45 minutes. Uncover and bake 10 minutes more.

Reviews & Comments 2

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  • impssweetp 8 years ago
    Love eggplant. This looks so inviting. Thanks for the post.
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  • wynnebaer 8 years ago
    Bookmarked....We love eggplant around here.
    Was this review helpful? Yes Flag

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