DinnerTool.com

Ingredients

• 2 small eggplants, about 2 pounds in all
• salt for draining eggplant
• 2 cups ricotta cheese
• 2 eggs
• 1/4 cup grated imported Parmesan cheese
• 1 cup chopped Italian parsley
• salt and freshly ground black pepper, to taste
• 1/2 cup olive oil, approximately
• 2 cups Quick Tomato Sauce
• 1/2 pound whole-milk mozzarella cheese, grated

Preparation

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 sprinkle about 1/3 of the grated mozzarella over the layer. Repeat, arranging the next layer of eggplant slices to cover the gaps between the slices in the first layer. Add more ricotta mixture and mozzarella. Add a final layer of eggplant, cover it well with remaining tomato sauce, and spoon remaining ricotta mixture down the center of the dish. Sprinkle remaining mozzarella over the exposed tomato sauce.

5. Set dish on the middle rack of a preheated 400°F. oven and bake for 25 to 30 minutes, or until well browned and bubbling. Let stand for 10 minutes before serving.

---

Source: Coupons.com