2 medium eggplants
1/3 cup mayonnaise
¾ cup breadcrumbs
1 ½ cups tomato sauce
1 garlic clove, pressed or the equivalent of garlic powder
2 T dry red wine
1 cup part-skim ricotta cheese
½ cup Parmesan cheese, grated
½ lb. mozzarella cheese, grated
2 T minced fresh basil or 1 tsp. dried bail
Peel eggplant and cut into ½” thick slices. Using a pastry brush,
coat each side with the mayonnaise and then dip into the breadcrumbs.
Place on a baking sheet and broil until brown on both sides and tender but
not soft. Let cool. Combine tomato sauce, garlic and wine.
Beat together the ricotta and Parmesan cheeses. Pour 1/3 of the sauce
into a 12 x 7” baking dish. Cover with half the slices and then spoon
on all the ricotta mixture. Sprinkle with half the mozzarella and top
with the basil. Cover with the rest of the eggplant, sauce and mozzarella.
Cover with aluminum foil. Bake in a preheated 375º oven for 15 minutes;
remove foil and bake another 15 minutes or until hot and bubbly. Let
sit for 10 minutes before serving. Serves 4-6. This can be prepared
in advance and refrigerated before baking. Bring to room temperature
prior to placing in oven.
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