They say the perfect eggplant is “tight-skinned” “fresh” and “young”…Yeah, yeah, yeah sounds like a mom in her 30s worst nightmare!! Well, you will be happy to hear these “types” don’t exist in Western, PA! The eggplants, that is. Ours are slightly older, a little looser, more bitter…
Since we don’t get the ripe, young eggplants, to get the best taste we need to degorge!!
Degorging takes out any bitter taste and really makes the dish delicious!
1 eggplant, rinsed,peeled and thinly sliced
3 cups tomato sauce
3 cups ricotta
1 tbsp. each thyme rosemary basil
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
2 cups Panko breadcrumbs
2 tbsp. milk
Preheat oven 350!
Spoon 1/4 cup sauce in bottom of 9X13 baking dish. Spread around with spatula.
Prepare egg coating by beating with milk.
Dip eggplant rounds in egg and then cover in Panko breadcrumbs. Create a layer of these in the dish.
Next add a layer of ricotta topped with mozzarella and Parmesan.
Follow with a layer of sauce then another layer of eggplant.
Cover with foil.
Bake 45 mins at 350 covered.
Remove the foil and bake another 10-15 mins until cheese is melted and it is bubbling a bit.
Let it sit for 15 mins before serving!
Always serve with additional freshly grated Parmesan! Enjoy!