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Eggplant Parmesan
Makes 6-8 Servings
*2 medium dark, firm eggplants
*Sea salt for draining eggplant
*2 cups ricotta cheese
*2 eggs, beaten
*1/2 cup Parmesan or Romano cheese
*Salt and pepper
*1/2 cup olive oil
*2 cups Spaghetti Sauce
*12 oz. mozzarella cheese, shredded
*Fresh parsley, chopped, for garnish
1Remove stems from each eggplant. Do not peel. Slice the eggplants crosswise into 1/4-inch-thick rounds. Salt the slices liberally on both sides and set in a collander for 30-40 minutes to drain.
2Combine ricotta cheese, eggs and Parmesan cheese. Season to taste with salt and pepper.
3Rinse eggplant slices well and pat dry with paper towels. Heat 2 tablespoons oil in a large skillet over high heat. Add slices in a single layer to the skillet; do not overlap. Using tongs, turn slices to coat the other side in oil. Reduce heat and fry until browned on both sides. Transfer to paper towels to dry. You may have to work in batches, adding 2 tablespoons oil into the skillet with each batch until all eggplant is cooked.
4Preheat oven to 400F degrees. Lightly oil a 9x13-inch glass baking dish.
5Spread 1/2 cup spaghetti sauce on the bottom of the dish. Arrange a layer of eggplant over the sauce. Top with a layer of 1/2 of the ricotta mixture and 1/3rd mozzarella cheese. Repeat with another layer. Finish with a layer of spaghetti sauce and the remaining mozzarella cheese.
6Bake 30-35 minutes until eggplant is tender and golden brown on top.
7Remove from oven and sprinkle with parsley. Let stand 5-10 minutes before serving.