Eggplant Parmesan with Ricotta and Fresh Bail

By Shawn

Ingredients

• 2 medium eggplants (about 2 pounds total)
• 1/2 c mayonnaise
• 1/2 c bread crumbs
• 1 1/2 c tomato sauce
• 1 garlic clove, pressed
• 2 T dry red wine
• 1 c part-skim ricotta cheese
• 1/2 c grated Parmesan
• 1/2 pound (about 2 1/2 c) grated mozzarella cheese
• 2 T minced fresh or 1 tsp. dried bail

Details

Servings 4

Preparation

Step 1

1. Peel the eggplant and slice it 1/2 inch thick.
With pastry brush, lightly brush both sides of eggplant slices with mayo, then dip in breadcrumbs to coat both sides. Please slices on a baking sheet and broil on both sides until golden brown and tender but not mushy. Please on a plate and let cool
2. Preheat oven to 375 degrees. Combine the tomato sauce, garlic, and red wine in a medium bowl. In a separate bowl, beat together the ricotta and Parmesan cheeses.
3. Pour half the sauce into a 12X7X2 inch baking dish; Cover with 1/2 the eggplant slices, then spoon on all the ricotta mixture. Sprinkle on 1/2 the mozzarella, then top with all the basil. Place the remaining eggplant slices on top, pour on the remaining sauce, then top with the remaining sauce, then top with the remaining mozzarella cheese.
4. Cover the dish with aluminum foil. Bake, covered 15 minutes, then remove foil and bake 15 minutes more. Remove and let sit 10 minutes before serving.