-
1
Preheat the oven to 350F.
-
2
Trim and discard the stem of the eggplants, then cut them lengthwise into 1/4- to 3/8-inch-thick slices.
-
3
Beat the egg in a shallow bowl, add the milk, and stir until combined.
-
4
Place the flour and breadcrumbs in separate shallow bowls.
-
5
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
-
6
Dip a slice of the eggplant into the flour, then the egg, then the breadcrumbs and carefully place it in the hot oil using a fork.
-
7
Repeat until you cant fit any more slices in the skillet in a single layer.
-
8
Cook for 3 to 4 minutes on each side, or until golden brown, then drain on paper towels.
-
9
Repeat with the remaining eggplant slices, adding more of the oil as needed.
-
10
Combine the ricotta cheese, Parmesan cheese, and 1 cup of the mozzarella cheese in a bowl.
-
11
Arrange a single layer of cooked eggplant slices in the bottom of an ungreased 9 by 13-inch baking pan.
-
12
Spread one-third of the ricotta mixture over the eggplant, top with one-third of the spaghetti sauce, and sprinkle with one-third of the remaining mozzarella cheese.
-
13
Repeat the process until there are 3 complete layers.
-
14
Bake for 40 to 45 minutes, or until the cheese is bubbly and lightly browned.
-
15
Let stand for 10 minutes before serving.
-
16
Heres a little plant anatomy 101.
-
17
Eggplants are fruits, not vegetables, and if you want to get technical about it, they are actually berries.
-
18
A berry is defined as any type of fleshy fruit that develops from the ovary wall of the plant flower but doesnt sprout open when ripe.
-
19
So, technically, eggplants, as well as tomatoes, bananas, chile peppers, and avocados, are all berries.
