What's For Dinner Tonight 7-26-11
2 medium eggplants
3 oz tomato paste
2 large eggs
1 cup parmesan cheese
4oz Ricotta cheese
2 cups mozzarella cheese
Salt and pepper
Pre-heat oven to 350. Slice eggplant 1/4 of an inch thick, I use a mandolin. Mix ricotta, eggs, half of parmesan, Italian seasoning and salt and pepper in a separate bowl. I do not pre-cook my eggplant, that;s the reason I use tomato paste because of the water in the eggplant would make it too watery. the next steps are just layering each ingredient one after another in any order you choose, I usually go sauce, eggplant, ricotta, eggplant, sauce, mozzarella, eggplant, ricotta, etc... the last layer i usually do eggplant ricotta, sauce, and then the rest of the parmesan. Cover with lid or foil and bake for 1hr. This time I used my round corning ware opposed to my usual rectangular Pyrex so I should have cooked it longer, but it turned out well.
Like I said before I'm always changing up recipes til I perfect it so feel free to add or change to your desires. I've added mushrooms and leftover rotisserie chicken before. Next time I will be peeling the eggplant and see if I like that better. I also just found this recipe and think I might try this sauce cause I always like a little spice!
Sorry forgot to take a picture before we dug in :-)