• 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

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

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