INGREDIENTS

Eggplant recipe: Serves 6 to 8 people

2 large eggplants

6 Eggs

1 cup of parmesan cheese

1 tub 16 oz of ricotta cheese

¼ cup of olive oil

Extra 1/2 a cup of Parmesan cheese to sprinkle on top when layering the eggplant to bake

Already made and cooked tomato sauce  (See recipe below)

PREPARATION

Blend and beat eggs and parmesan cheese.

Cut eggplant in long strips and dip into egg and cheese mix and fry on both sides until lightly browned.

Put aside on plate and repeat process until all eggplants fried.(I do use the leftover egg and parmesan cheese mix and make an omelet, with using a new fresh oiled pan.)

Preheat oven to 350° Start preparing, add a layer of sauce on bottom of tray, then start layering with eggplant, then add ricotta cheese, more sauce and sprinkle parmesan cheese and repeat with one more layer with Ricotta and then last layer of only eggplant on top just sprinkle last of parmesan cheese, cover with foil and put in oven for about 50 minutes or more, uncovering foil halfway through, until bubbling gently at edges and nice and brown.

Let it rest at room temperature for at least 10 minutes before serving.

Eggplant Parmesan is a great dish as leftover and to me actually tastes better next day, so I always make extra