1 hr 40 min
1 large eggplant, peeled and cut into 1/4-inch rounds
15 ounces ricotta cheese
1 teaspoon garlic powder
1 teaspoon pepper
1 1/2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 (26-ounce) jar spaghetti or tomato sauce
Preheat oven to 375 degrees F.
Salt each side of the eggplant slices and let stand for 30 minutes; rinse and pat dry.
Combine the ricotta and egg in a small bowl and mix until smooth. Stir in the garlic powder, pepper, basil, and rosemary. Set aside 1/3 cup each of the Parmesan and mozzarella cheeses.
Evenly spread 1/3 cup of tomato sauce in a 9 x 12-inch baking dish. Layer the eggplant slices to cover the bottom, overlapping as little as possible.
Spread half the ricotta cheese mixture over the eggplant, followed by a cup of tomato sauce.
Sprinkle with 1/3 cup each Parmesan and mozzarella cheese. Repeat the layers until the dish is full or all of the eggplant has been used.
Top with any remaining sauce and the reserved cheeses.
Bake, covered with foil, for 45 minutes to 1 hour. Remove the foil and bake for an additional 10 minutes or until the cheese is lightly browned.
Eggplant’s versatility in the kitchen makes it an excellent ingredient from which to build many delicious dishes. With a mild flavor, it’s excellent grilled with spices, roasted with other summer vegetables, or added to hummus (a great calorie-cutting trick). More about eggplant from Bonnie Plants.