Eggplant the
INGREDIENTS
  • 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
DIRECTIONS
  1. You need to bleed the eggplant for at least three hours, I always do it overnight
  2. Peel the eggplants
  3. cut into 1/4" slices
  4. Sprinkle salt onto a plate
  5. layer the eggplant making sure to salt in between each layer
  6. refrigerate for at least 3 hours
  7. Preheat oven to 350F
  8. Preheat oil (3 parts vegetable 1 part olive oil) to 170F
  9. Layer a large baking sheet with paper towels
  10. Drain the liquid of the plates
  11. Fry the eggplant slices in batches for about 3 minutes, flipping half way through
  12. when done frying place on the paper towel to remove excess grease
  13. Mix your sauce with the pint of ricotta making sure there are no chunks
  14. Mix the dry cheeses in a large bowl
  15. In the glass pan begin the layer:
  16. Sauce
  17. Eggplant
  18. Cheese (don't be stingy)
  19. Sauce
  20. Eggplant
  21. Cheese
  22. Sauce
  23. Eggplant
  24. Cheese
  25. Sauce
  26. Remainder of the Cheese
  27. Wipe edges clean
  28. Bake for 30-40 Minutes
  29. Checking after 20 minutes to ensure the cheese isn't burning
  30. Let cool and serve
  31. PS...my family loves the leftovers cold for breakfast
RECIPE BACKSTORY
Family recipe from way back. Only it has my personal twist to the dish.