Cheesy Baked Eggplant
Serving Size / Yield
- 2 lg. eggplants, drained and sliced into 3/4 inch slices
- 3 Tbs. olive oil
- Kosher salt, to taste
- black pepper, to taste
- 16-oz. ricotta cheese (part skim milk)
- 3 eggs
- 1 C. Parmesan
- 2 tsp. dried oregano
- 2 C. mozzarella cheese, shredded
Drain eggplant for at least two hours to remove excess biterness.
Roast the oiled, salted, and peppered eggplant at 450 degrees for 25 minutes, flipping halfway through. Keep the oven on after removing the eggplant.
In a medium bowl, mix together everything except the mozzarella and eggplant.
Brush an 8-10 inch baking dish liberally with oil.
Put a single layer of the eggplant slices on the bottom of the pan. Top with half of the mozzarella cheese and then a thin layer of the ricotta mixture. Top with another layer of eggplant, mozarella, and ricotta mix. Keep layering until everything is used, and make sure to top with the ricotta mix.
Bake the casserole in the hot oven for another 20-25 minutes or until the top is bubbly and golden. Allow to rest for ten minutes prior to slicing and serving.