Ingredients

2 pound ricotta

8 ounce mozzarella

2 lg firm eggplants

3/4 cup grated cheese

oil for frying

3 c marinara sauce (3 to 4)

3 eggs

salt and pepper to taste

2 cup flavored breadcrumbs

Peel and slice eggplant (1/4 "). Beat eggs with dash of salt. Heat oil in pan til

hot but not smoking. Dip each slice of eggplant in egg and bread crumbs and fry

til golden. Drain well. Continue til all are fried. In an ovenproof dish (8x14 or

larger) Place enough sauce to cover pan. Make layer of eggplant by placeing in

sauce and turning to coat on both sides. Add a bit more sauce. Cover with dabs of

ricotta and slices of mozzarella. Dip each nest slice of eggplant in sauce to coat

and continue process until you have about three layers. Top with extra sauce and

cheese. Bake in oven at 350 for 1 hour. 1/2 covered lightly, 1/2 uncovered. When

you remove it from the oven let it sit for 15 min. before serving. Serve with

crusty bread and a salad.

Method

Cooks Comments and Tips

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