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Eggplant the


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Member since 2009

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

Ingredients

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


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


PS...my family loves the leftovers cold for breakfast


Pairs Well With


Notes

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

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

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