Preheat oven to 450°F. Spray 2 sheet pans with oil.
Slice the eggplant into 1/4 inch thick slices.
Transfer to the prepared pans, it's okay if they overlap slightly. Season
with salt. Bake for 20 minutes, turning halfway through until eggplant
is golden.
Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
Put
1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant
to cover the bottom of the dish. Top with 1/3 of the ricotta cheese
mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add
another layer of eggplant and repeat the ricotta cheese, mozzarella
cheese and sauce two more times, reserving the third layer of mozzarella
for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and
the remaining 2 tablespoons of grated cheese. (can layer twice instead of 3 times).
Heat the oven to 400F.
Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
Remove foil and bake an additional 10 minutes.
Take it out of the oven and let it sit about 10 minutes before cutting.
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