2 pounds of Small eggplants, about in all
Salt for draining eggplant
2 cups of Ricotta cheese
2 Eggs
1/4 cup of Grated imported Parmesan cheese
1 cup of Chopped Italian parsley
Salt and freshly ground black pepper, to taste
1/2 cup of Olive oil, approximately
2 cups of Quick Tomato Sauce
1/2 pound of Whole-milk mozzarella cheese, grated
1. Slice the eggplant into 1/2-inch-thick pieces and layer in a colander, salting the slices heavily as you go. Set aside for 30 minutes.
2. Combine the ricotta, eggs, Parmesan and chopped parsley. Season to taste with salt and pepper.
3. Rinse eggplant slices well and pat dry on paper towels. Heat 2 tablespoons olive oil in a large skillet until it begins to smoke. Add a single layer of eggplant slices with no overlapping. Turn the slices quickly to coat both sides lightly with oil; reduce heat slightly. Fry the eggplant until lightly browned on both sides. (Do not add more oil after eggplant is in the skillet.) When slices are browned, remove to paper towels to drain. Pour 2 tablespoons more oil into the skillet and cook another layer of eggplant. Repeat until all eggplant pieces are done.
4. Spread 1/2 cup tomato sauce over the bottom of an oval gratin dish measuring 9 x 12 inches. Arrange a layer of eggplant slices over the sauce. Top each eggplant slice with a tablespoon of ricotta mixture and sprinkl
