The satisfying eggplant, the tangy sauce, and the melty cheese– this dish has the makings of a superstar. Yes, this dish requires a lot of preparation but it always is a favorite.
We find ourselves making this dish quite often, especially when using a slow cooker so it doesn’t heat up the apartment. Therefore, this meal can really be made year round. It can also be easily frozen for a quick ready to go meal prepared in advance. Additionally, this is a dish we often make on the weekend if we know it’s going to be a busy work week ahead.
We’re sure it will become a favorite of your family’s as well. Enjoy!
Ingredients:
1 large eggplant
3 cups or more of marinara sauce
1 ½ cups ricotta cheese
1 8oz package of mozzarella cheese or one large ball of fresh.
2 eggs
2 ½ cups breadcrumb
2 cups flour
Parmesan or romano cheese for grating
- Preheat oven 400 degrees
- Wash eggplant and cut off stem. With a mandolin slicer or with a large sharp knife cut thin slices lengthwise creating large flat sheets.
- Set out three large bowls. In the first bowl put the flour, in the second bowl beat the two eggs and in the last bowl put the breadcrumb. I sometimes put some dry spices into the breadcrumb such as garlic powder, basil and oregano just to give it some flavor.
- Working in a line with each piece of eggplant you are going to place it into the flour making sure it is completely covered shaking off the excess. Then dredge it in the egg. Finally coat it in breadcrumb and placing it onto an oil lined baking sheet. Your hands are going to get crazy messy during this set. But it is worth it. Place eggplant into the oven until golden brown approximately 10-12 minutes each side.
- While your eggplant slices cook prepare your layers. Slice your mozzarella cheese. Portion out the ricotta and sauce in to bowls with spoons making layers easier.
- You can cook this recipe several different ways. I used a slow cooker this time but it works just as well in a 9×9 baking dish. Choose which you want to prepare to layer.
- Spray the bottom of your dish with olive oil and spread a layer of sauce. Next add a few slices of your crispy eggplant followed by a few spoonfuls of ricotta cheese and more sauce. Finally put a layer of mozzarella cheese. Repeat these sets until you fill your dish or run out of ingredients.
- If using a slow cooker I usually cook it on low for four hours. Partly because I like to make it pretty deep and want to make sure it is all nice and melty. If cooking in a conventional oven in a 9×9 dish I will cook it at 400 degrees for 20 minutes covered with tin foil and 20 minutes uncovered to let brown.
