• Cooking Time: 30-40 Min
  • Servings: About 12
  • Preparation Time: 60 min


  • Glass 13X9 dish
  • Salt
  • 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
  • Drain the liquid of the plates
  • 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:
  • Sauce
  • Eggplant
  • Cheese (don't be stingy)
  • Sauce
  • Eggplant
  • Cheese
  • Sauce
  • Eggplant
  • Cheese
  • Sauce
  • 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


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

Categories: Breakfast  Brunch  Dinner  Italian  Main Dish 

Author Credit: Andretta Family

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