- 16
- 36 mins
Ingredients
- 3 garlic cloves, minced
- 1/3 C olive oil
- 2 cans (28-oz each) crushed tomatoes
- 1 C pitted ripe olives, chopped
- 1/4 C thinly sliced fresh basil leaves or 1 TBL dried basil
- 4 TBS capers, drained
- 1 tsp crushed red pepper flakes
- 1/4 tsp pepper
- EGGPLANT
- 1 C flour
- 4 eggs, beaten
- 3 C dry bread crumbs
- 1 TBL garlic powder
- 1 TBL minced fresh oregano or 1 tsp dried oregano
- 4 sm. eggplants 9abt 1 LBS each) peeled & cut lengthwise into 1/2" slices
- 1 C olive oil
- CHEESE
- 2 eggs beaten
- 2 cartons (15oz each) ricotta cheese
- 1-1/2 C shredded parmesan cheese, divided
- 1/2 C thinly sliced fresh basil leaves or 2 TBL dried basil
- 1/2 tsp pepper
- 8 C (32oz) shredded mozzarella cheese
Preparation
Step 1
in dutch oven over med heat, cook garlic in oil of 1 min
stir in tomatoes, olives, basil, capers, pepper flakes & pepper
simmer uncovered fir 45-60 min or until thickened
meanwhile, for eggplant, place flour & eggs in separate shallow bowls
in another bowl, combine bread crumbs, garlic powder & oregano
dip eggplant in flour, eggs, then bread crumb mixture
in lg. skillet, cook eggplant in batches in oil for 5 min on each side or until tender
drain on paper towels
in lg. bowl, combine eggs, ricotta, 1/2 C parmaesan cheese, basil & pepper
in each of 2 greased 13" x 9" baking dishes, layer 1-1/2 C tomato sauce, four eggplant slices, 1 C ricotta mixture & 2 C mozzarella cheese
repeat layers
sprinkle each w/ remaining pamresan cheese
bake, uncovered @ 350 for 35-40 min or until bubbly
let stand for 10 min. before cutting