LinKev's Eggplant ricotta bake
1 large eggplant, thinly sliced lengthwise.
1 medium onion, sliced
3 garlic cloves , minced
2 large tomatoes, thinly sliced
1 28oz can crushed tomatoes
1 teaspoons dried basil
1 teaspoons dried oregano
16 oz shredded mozzarella cheese
1lb ricotta cheese
2 tablespoons of water
Parmesan cheese to sprinkle.
1 teaspoon sugar
1 teaspoon salt
olive oil to fry
Salt to sprinkle on eggplant
Preheat oven to 425°F.
Wash and slice eggplant sprinkle with salt and
let rest for half hour, meanwhile in a medium
nonstick skillet, heat oil over medium heat, fry eggplant and place on paper towel to drain,
Then sauté onion until translucent.
Transfer onion to 9x13 or 8x8 baking dish.
Add the rest of the oil to the skillet and sauté the garlic until lightly brown do not burn it.
Add the crushed tomato, basil, oregano, sugar and salt, and cook over medium-low heat for 10 minutes. In a bowl mix the ricotta with the water make sure that it's soft enough so it's spreadable.
Spread a layer of the crushed tomato mixture
over the onion. Add a layer of eggplant then spread some ricotta over eggplant add a layer of tomato,spread more crushed tomato mixture then sprinkle with parmesan cheese and 1/2 of the mozzarella cheese on top. Repeat layers until you use all ingredients.Top with mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes, or until vegetables are tender.Then uncover and bake for another 10-15 minutes, or until mozzarella is light brown and bubbly.
Serve with italian bread, french bread or sandwich rolls.