Eggplant the
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
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
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
