Ingredients: |
Ingredients: 3 garlic cloves
⅓ c. olive oil
2 cans (28 oz ea)crushed tomatoes
1 c. pitted ripe olives, chopped
¼ c. thinly sliced fresh basil leaves, or 1 T. dried basil
3 T. capers, drained
1 tsp. crushed red pepper flakes
¼ tsp. pepper
Eggplant:
1 c. all-purpose flour
4 eggs, beaten
3 c. dry bread crumbs
1 T. garlic powder
1 T. minced fresh oregano or 1 tsp.dried oregano
4 small eggplants (about 1 lb.ea) peeled and cut lengthwise into ½” slices
1 c. olive oil
Cheese:
2 eggs, beaten
2 cartons (15 oz ea) ricotta cheese
1¼ c. shredded parmesan cheese, divided
½ c. thinly sliced fresh basil leaves, or 2 T. dried basil
½ tsp. pepper
8 c. (32 oz) shredded part skim mozzarella cheese
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Directions: |
Directions:In a Dutch oven over medium heat, cook garlic in oil for 1 minute. Stir in the tomatoes, olives, basil, capers, pepper flakes, and pepper. Simmer, uncovered, for 45-60 minutes, or until thickened.
Meanwhile, for eggplant, place flour and eggs each in their own shallow bowl. In another bowl combine the bread crumbs, garlic powder, and oregano. Dip eggplant in the flour, then the eggs, then bread crumb mixture.
In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, ½ c. parmesan cheese, basil, and pepper.
In each of two greased 13”x9” baking dishes, layer 1½ c. tomato sauce, 4 eggplant slices, 1 c. ricotta mixture, and two c. mozzarella cheese. Repeat layers. Sprinkle each with remaining parmesan cheese. Bake uncovered at 350º for 35-40 minutes or until bubbly. Let stand for 10 minutes before cutting.
This makes TWO 9”x13” baking pans. I imagine ingredients could be halved to make just one pan of the dish. If you make 2 pans of it and want to freeze one after assembling it, wrap tightly with foil. Can be frozen for up to 3 months. When ready to use, thaw completely, and bake as directed. |
This recipe for The Best Eggplant Parmesan is from