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1
TO MAKE SAUCE: In large dutch oven; Fry garlic & onion; add chop meat and brown, breaking up into small pieces; drain and return to pan.
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2
Add tomatoes, sauce, paste, sugar and spices.
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3
Bring to boil; cover and simmer about 1 hour.
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4
Salt eggplant slices on both sides.
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5
Place in colander to drain for about 30 minute.
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6
Pat dry.
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7
Preheat oven to 350.
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8
Heat oil in fry pan (don't be skimpy with the oil) Dip each slice of eggplant in egg& then coat with breadcrumbs.
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9
Fry each side until a light golden brown, then place on paper towel until all slices are fried.
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10
You will have to replace the oil after a few batches because it becomes very dark& nasty.
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11
When all eggplant has been fried and drained on paper towels you will start the arrangement process.
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12
Spread a thin layer of sauce on bottom of large baking tray.
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13
Arrange some eggplant slices, some Ricotta cheese, some mozzarella, some parmesan and some sauce.
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14
Keep layering in this order (usually about 3 layers).
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15
Cover top with sauce.
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16
Bake about 40 minutes.
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17
Take out of oven& sprinkle mozzarella cheese on top& cover with foil& let sit for about 10 minutes.
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18
FORGOT TO ADD: Mix Ricotta with beaten eggs and salt and pepper until creamy.
