Description
This recipe is adapted from the Silver Palate cookbook. Serve it with a simple green salad and crusty french bread.
Ingredients
Scale
- 2 medium sized eggplants
- 2 cups ricotta cheese
- 1/4 tsp salt plus more for salting eggplant
- 1/4 tsp black pepper
- 1/4 cup parmesan cheese, grated
- 1 cup fresh parsley, chopped
- 2 eggs
- extra virgin olive oil, approx 1/3 cup
- 2 cups tomato sauce, preferably homemade
- 1/2 lb whole-milk mozzarella cheese, grated
Instructions
- Preheat the oven to 400 degrees
- Carefully cut the eggplant into thin lengthwise slices. I aim for a width of approximately 1/4 inch. Layer the eggplant slices in a large colander salting each individual slice as you go. Let the eggplant sit for at least 30 minutes so the the salt can draw out the bitter juices.
- Combined the ricotta, parmesan, parsley, eggs, salt and pepper in a mixing bowl. Stir to combined.
- After the eggplant slices have had 30 minutes to rest, rinse then and pat them dry with paper towels. Line a large plate with paper towel and heat 2 to 3 tbsps of olive oil in a large skillet. When the oil is hot, add several eggplant slices to the skillet leaving plenty of space between each slice. Turn each slice using tongs so that both sides are coated in oil. Sautee the eggplant slices until both sides are golden brown. Transfer browned slices to the lined plate. Add more oil to the pan and brown the next batch of eggplant slices. Continue the process until all slices are cooked. I like to use two pans to speed up the process.
- Assemble the casserole: Spread approx 1 cup in bottom of your baking dish. Add a layer of eggplant. Top each eggplant with a tbsp or so of ricotta and spread it out. Then sprinkle 1/3 cup of mozzarella over-top. Add another layer of eggplant, ricotta, and mozzarella. Add the final layer of eggplant. Top with the remaining tomato sauce. Spread remaining ricotta on top and sprinkle with remaining mozzarella.
- Bake the casserole at 400 degrees for 35 to 45 minutes until well browned and bubbling.
- Let sit for 10 minutes before serving.
Notes
You can prepare the casserole several hours or even a day in advance – just make sure to refrigerate it. Take it out of the refrigerator at least 30 minutes before you bake it.