Ingredients
2 large eggplants, rinsed, sliced thin (skin on)
2-3 Tablespoons Kosher Salt
Fresh ground black pepper
1 cup part-skim ricotta cheese
1 roll fresh mozzarella
1 cup shredded parmesan cheese (for topping)
2 cups shredded mozzarella cheese
Vegetable or canola oil, about 1 TBSP per batch
1 cup roasted red peppers, drained
Fresh basil for garnish
1 cup organic grape tomatoes
Extra virgin olive oil
Fresh basil for garnish
Michael’s of Brooklyn sauce (The Fresh market or any tomato sauce that is not sweet)
Directions
- Spread sliced eggplant on cookie tray lined with paper towel. Sprinkle with kosher salt on both side and rest for 20-30 minutes. Pat dry from excess water.
- Heat large sauté pan or griddle to medium high heat. Add sliced salted eggplant (that has been patted dry) to pan with oil. Gently brown and place on clean paper towel. Repeat until all eggplant is tender or lightly golden brown.
- Spray casserole dish with food release spray, add sauce to bottom of pan then layer eggplant with cheeses. Press eggplant down after each layer. Continue by adding sauce to the top then Parmesan cheese and any leftover mozzarella.
- Bake at 350 30 minutes covered with foil then remove and bake until cheese lightly browns and casserole bubbles. Remove from oven.
- Sauté grape tomatoes for about 30 seconds in olive oil at medium high heat. Top eggplant with warm tomatoes and garnish with fresh basil.
