Mary Ann Dwyer, The Beach House Kitchen
- 1 Large eggplant Cut into 12-1/4 inch rounds
- Kosher salt
- 1/2 cup All purpose flour
- 2 Big egg Lightly beaten
- 1 1/2 cup Italian style breadcrumbs
- 15 Ounce Packaged part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese (for sprinkling)
- 1/2 Teaspoon Kosher salt
- 1/4 Teaspoon Ground pepper
- 1 Tablespoon Fresh parsley Minced
- 1/2 Teaspoon Italian seasoning I use Mrs. Dash
- 1 24 Oz. jar of marinara sauce
- 12 Basil leaves
- Preheat oven to 400 degrees. Line a baking sheet with foil and spray generously with nonstick cooking spray.
- In a medium bowl, combine the ricotta, grated Parmesan, salt, pepper, fresh chopped parsley, and Italian seasoning. Set aside.
- Sprinkle the eggplant slices (on both sides) with kosher salt and place on paper towels or a baking rack for 30 minutes. After 30 minutes, pat the eggplant slices dry with paper towels.
- Dip the eggplant slices in flour, then in the lightly beaten egg and finally in the seasoned breadcrumbs. Place on a baking sheet and bake for 10 minutes per side, for a total of 20 minutes. Remove from the oven and allow to cool for a few minutes.
- To assemble: Spread a thin layer of marinara sauce on the bottom of a square baking dish (large enough to fit 4 stacks). Place each stack on top of the marinara sauce as follows: On one eggplant slice, top with 1 heaped tablespoon of the ricotta cheese mix (spread on top of the eggplant slices), 2 tablespoons of marinara sauce, and 1 basil leaf. Repeat 2 more times. Sprinkle with Parmesan.
- Return to oven and bake for 15 to 20 minutes until warmed through.
Note: This recipe serves 4. Total time: 45 minutes.
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