2 large eggplants
5 cups spaghetti sauce (homemade or store bought)
8 ounces shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
Olive oil (extra virgin or pure)
Coarse Kosher or pickling salt
Slice eggplant in to 1/4 inch rounds and sprinkle generously with salt. Line 2 (or more if you have them ) colanders with the eggplant and let it sit for 1 hour to drain any bitter juices. Rinse and pat eggplant dry.Preheat oven to 350 degrees. In a large skillet, heat 2 Tbs. olive oil on medium/high heat and brown eggplant lightly on both sides, adding more oil if skillet gets dry. (Eggplant should have a translucent look when done and should not have any “light” areas on it.) Drain eggplant on paper towel.In a 2 quart casserole, spread enough spaghetti sauce to cover bottom and make layers of eggplant, sauce and mozzarella cheese and parmesan cheese, in that order (repeat layers until you end up with with a full dish and spaghetti sauce on top.Bake for 30 minutes. Serves 6 to 8.Labels: Eggplant, Italian |
