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| Eggplant for 6, only $12 |
Eggplant, one or two depending on size, sliced into 1/2 inch slices, keep the peeling on, soak in brine (about 1/4 to 1/3 cup salt in a gallon of water), for a few hours
Tomato Sauce about 20 to 28 ounces (make yourself, see prior recipe, or buy crushed tomatoes or premade tomato sauce, like the kind you use for spaghetti
1 cup flour
2 to 3 beaten eggs
1 cup bread crumbs
Ricotti Cheese (can be low calorie, skim, any type will work, or homemade leblah)
2 cups shredded mozarella cheese
Italian Seasoning
DIRECTIONS
Preheat oven to 350 degrees
Place the Eggplant slices (after soaking), on a baking sheet with edges, I place aluminum foil under it so the eggplant doesn't stick
Bake for 20 minutes or until slightly soft, maybe a little browned but not mushy
Meanwhile: set up three dishes for dipping
1. flour (whole wheat, hand ground, or local), about 1 cup
2. 2 beaten eggs, you may need 3 eventually
3. bread crumbs (premade, not flavored or your own crumbs ground from the unflavored croutons you didn't use from the last recipe, or from the individual french onion soup toasted bread), about 1 cup
In a separate dish combine 1/2 cup mozarella and 1/2 cup ricotti cheese.
Remove the slices from the oven. Dust the eggplant with the flour, then coat with egg and cover with bread crumbs. Place on aluminum foil which has been brushed or sprayed with EVOO. Place 1 Tbsp of cheese mixture in the center of the eggplant. and place another coated eggplant slice over that. Continue until all the eggplant is prepared. Push the edges of each of the eggplants so center doesn't spill out.
Lightly spray a baking dish or brush with EVOO, Place about 1/2 cup of the sauce over that, or enough to lightly cover the bottom of the pan. Place the eggplant over the sauce, they can be snugly placed next to each other. Then pour the sauce over the eggplants, if there is not enough to fill the pan half way up the eggplant, you might consider more sauce, or if the sauce is thicker you can add 1/2 cup or so of water.
Finally sprinkle some Italian Seasoning over the top, before you spread the shredded mozarella cheese evenly over the top. I am generous with the cheese, but I don't like it too imbedded in the sauce because it turns orange, and I don't like that look.
Bake for 20 to 30 minutes at 350 F, or until bubbly in the center. If the cheese has not browned, you can increase the temp to 400 F for about 5 or 10 minutes, but keep your eye on it, because you only want it a little browned, not charred like they do at Ciattis.......:(
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