Eggplant the

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Serves About 12 | Prep Time 60 min | Cook Time 30-40 Min

Why I Love This Recipe

Family recipe from way back. Only it has my personal twist to the dish.

Ingredients You'll Need

Glass 13X9 dish

about 12 cups of your sauce
1 pint ricotta
8 cups mozzarella
1 cup fresh Parmesan
1 cup asiago
1 cup Romano
4 large eggplants (male if you can tell the difference, they have less seeds)
vegetable oil and olive oil for frying


You need to bleed the eggplant for at least three hours, I always do it overnight

Peel the eggplants

cut into 1/4" slices

Sprinkle salt onto a plate

layer the eggplant making sure to salt in between each layer

refrigerate for at least 3 hours

Preheat oven to 350F

Preheat oil (3 parts vegetable 1 part olive oil) to 170F

Layer a large baking sheet with paper towels

Fry the eggplant slices in batches for about 3 minutes, flipping half way through

when done frying place on the paper towel to remove excess grease

Mix your sauce with the pint of ricotta making sure there are no chunks

Mix the dry cheeses in a large bowl

In the glass pan begin the layer:



Cheese (don't be stingy)

Sauce Eggplant


Sauce Eggplant



Remainder of the Cheese

Wipe edges clean

Bake for 30-40 Minutes

Checking after 20 minutes to ensure the cheese isn't burning

Let cool and serve family loves the leftovers cold for breakfast

Questions, Comments & Reviews

Hubby and I have personally tasted Tina's recipe and it is fantastic. Thanks for posting the recipe!

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