This dish is one of my husband’s favorites, He says I don’t make it enough but quite honestly it’s a bit time consuming and until just recently I didn’t have the time or energy to do it. But here we are Babe and I hope you enjoy it😘
2 eggplants, peeled with both ends cut off and saved for Ragu, cut middle of eggplant into 1/2 inch slices about 24 lg. slices needed
Homemade or jar tomato sauce, for both casserole and Ragu
1/2 cup olive oil for pan frying eggplant slices
16 ounces ricotta cheese
8 ounces mozzarella cheese, sliced thin in lg pieces
1 cup seasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten with small amts of milk
1/2 cup chopped fresh basil and salt and pepper to taste
Take eggplant slices and place in egg mixture then dredge into breadcrumbs,place each slice in lg. pan with hot oil and brown on both sides, remove to paper towel covered platter to let rest . Once done with all the eggplant slices start to assemble the dish in a prepared baking casserole.
In preparation of cheese layer, mix Ricotta cheese with salt, pepper and about a tablespoon of dried parsley. You are now ready for assembly!
In baking dish, evenly spread sauce of your choice over bottom. Arrange a single layer of eggplant slices on top of the sauce,about 2 rows of 4 lg. slices overlapping slightly. Top the eggplant with 1/2 of the ricotta cheese mixture and mozzerella cheese slices, top with alittle more sauce. Repeat layering process one more time until all the eggplant and cheese mixture is used and eggplant is ontop. Add sauce on top and sprinkle with Parmesan cheese, salt and pepper to finish. Cover with foil and place in 350 degree oven for 30 mins, then uncover and put back in oven uncovered for another 30 mins or so till sauce is bubbly and top is browned. Let rest for about 10 mins before slicing. Serve hot with Ragu sauce ontop and more parm cheese. Enjoy❤️
While casserole is baking prepare Ragu … Rough chop left over eggplant into chunks, peel and dice 4 lg. cloves of garlic then Sauté on med in lg. fry pan with some olive oil and about 1/2 cup of water, let simmer covered on low for 15 mins,do not let burn! Once eggplant and garlic are soft add in about a cup of tomato sauce, 2 tablesp of butter, Italian seasonings, salt & pepper and fresh basil. Cover and let simmer for another 15 mins to let flavors blend together then turn off heat but leave on stove covered till ready to use.