https://www.copymethat.com/r/lbq7b5Wmw/eggplant-ricotta-casserole/
66409807
p6m1igW
lbq7b5Wmw
2024-04-27 02:00:31
Eggplant Ricotta Casserole
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Ingredients
- subheading: Sauce:
- 3 garlic cloves, minced
- ⅓ cup olive oil
- 2 pounds of plum tomatoes cleaned and put through a food processor or use 2 (28-ounce) cans of whole tomatoes
- ¼ cup fresh basil leaves, chopped
- sea salt and freshly ground black pepper
- ¼ teaspoon cayenne pepper, oregano, parsley
- 4 cups Italian flavored bread crumbs
- garlic powder
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper
- ¼ cup burgundy wine
- subheading: Coating:
- 5 eggs divided (3 for dipping eggplants and 2 for Ricotta filling)
- 1 cup all-purpose flour
- Extra-virgin olive oil
- 4 pounds medium eggplants, trimmed and cut lengthwise into ½-inch-thick slices
- TIP: sprinkle slices with salt and let sit for around 30 minutes this reduces any bitterness. Also, look for fresh smaller eggplants for the most tender. Wash off salt when ready to use.
- subheading: Filling:
- 2 pounds whole-milk ricotta cheese
- ½ cup chopped fresh basil leaves and parsley combined
- 1 ½ cups freshly grated Parmesan or Romano cheese
- 2 pounds shredded whole milk mozzarella cheese
Steps
Directions at whatscookinitalianstylecuisine.com
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