1 large fresh eggplant
2 grade a large eggs
3-4 cups of Italian seasoned bread crumbs
1 24 oz jar of Barilla Marinara (with olive oil)
1 16 oz package shredded Mozzarella cheese
1 16 oz package shredded Parmesan cheese
1 15 oz package of Ricotta cheese
2 tea spoons basil
1 tea spoon oregano
2-3 tea spoons salt
2-3 sprigs fresh parsley
# Peel the eggplant and slice it into 3/4” thick slices
# Salt both sides and place in a colander in a cool place for 30 minutes
# Pre-heat your oven to 350 degrees
# Rinse the eggplant in cold water and drain
# Blend the eggs in a wide bowl for easy dipping
# Immerse each slice and cover completely with bread crumbs
# Place the slices on a baking sheet and cook for 12 minutes on each side - (they won’t be cooked all the way through at this point)
# *Remove the baking sheet and set oven to 400 degrees*
# In a large casserole dish pour an even 1/2 inch layer of marinara
# Arrange each of the slices in a single layer
# Lightly dust each slice with oregano
# Evenly spread a generous portion of Ricotta on each slice
# Add a layer of mozzarella then a layer of Parmesan on each slice
# Gently spoon marinara over each (do not drown them - make it an even layer)
# Sprinkle each with basil then finish them with a final layer of Parmesan
# Crumble fresh parsley over each
# Bake uncovered for 40 minutes.
Looks good. I like to fry the eggplant slices rather than bake them, and I also add meat to the layers (sausage, etc.).
I'm thinking I'll get 2 medium sized ones instead of 1 large. And I'll do my best to get the oregano and basil fresh. Parsley shouldn't be a problem.
Also, I might chop up a few tomatoes from the garden to add to the marinara sauce (just to use them up).
Mmmm Mmmm! My mouth is watering just thinking about cooking this!
And I was just trying to make a joke initially! Go figure!!
3 pounds of cheese!
That ought to clog your arteries!!
I can hardly wait!
Picked up all the ingredients for the eggplant parmagiani.
I will be making it tomorrow.