Recipes from Italy :: Italian Vegetable Side Dishes
Posted by artsycook at recipegoldmine.com
Source: Recipe by Lisa Stapor
2 large eggplants
5 c. spaghetti sauce (homemade or store bought)
8 oz. shredded mozzarella cheese
1/2 c. Parmesan cheese, grated
Olive oil (extra virgin or pure)
Coarse salt
Slice eggplant in to 1/4 in. rounds and sprinkle and distribute generously with salt. Line 2 (or more if you have them ) colanders with the eggplant and let it sit for 1 hour to drain any bitter juices. Pat eggplant dry.
Preheat oven to 350 degrees fahrenheit.
In a large skillet, heat 2 Tbsp. olive oil and brown eggplant lightly on both sides, adding more oil if skillet gets dry. Drain eggplant on paper towel.
In a 2-quart casserole, spread enough spaghetti sauce to cover bottom and make layers of eggplant, sauce and mozzarella cheese and parmesan cheese, in that order (repeat layers until you end up with with a full dish and spaghetti sauce on top.
Bake for 1/2 an hour.
Serves 6 to 8.
