-
1
Slice eggplant lengthwise.
-
2
You can peel them or leave the skins on.
-
3
Slice eggplant to 1/4 inch thickness
-
4
Melt butter and combine the garlic powder and Italian seasoning.
-
5
(Or whichever herbs and flavors you like.)
-
6
Brush both sides of the eggplant with the melted butter mixture.
-
7
Grill eggplant in small batches until all the pieces are translucent and cooked through.
-
8
Put on a plate and allow to cool so you are able to handle them.
-
9
Preheat oven to 350.
-
10
In large bowl mix ricotta, parsley, parmesan, and one cup of the mozzarella cheese.
-
11
Add salt and pepper to taste.
-
12
Add eggs and mix well.
-
13
Pour 1/3 of sauce in bottom of 8x8 baking pan.
-
14
Place eggplant slices on the sauce to make your first layer.
-
15
Make sure pieces are close together or overlapping slightly.
-
16
Spread some of the cheese mixture over the eggplant to make your next layer.
-
17
Add a layer of eggplant and a cheese layer.
-
18
(You may have extra cheese leftover, you can stuff some pasta with it.)
-
19
The last layer should be eggplant and then pour the sauce over the top to cover it.
-
20
Then top with a cup of shredded cheese.
-
21
(Or more if you like it cheesy)
-
22
Bake for 20-30 minutes or until cheese is melted and it is hot and bubbly around the edges of the pan.
-
23
Let cool for 5-10 minutes to make it easier to cut and so it stays together.
-
24
Goes great with garlic bread and a salad!!
-
25
Manga!!
-
26
Enjoy!
-
27
!
