Eggplant peeled and sliced (I used 2 med sized)
onion sliced thin
ricotta I used part skim
Provolone (happened to be out of Mozzarella)
wholewheat bread crumbs
your favorite sauce
Broil the eggplant slices on a cookie sheet till just browned, flip and do other side. Caramelize onions and mushrooms in a saute pan. Mix ricotta, Italian seasoning, parsley, Parmesan and egg in a bowl. Capers were added to red sauce giving it a nice flavor.
To assemble spread a layer of sauce in 9 x 13 pan or individual dishes layer eggplant slices, mix onion/mushroom mixture with ricotta then spread over layer of eggplant, top with another layer of eggplant, sprinkle bread crumbs over eggplant, then top with sauce. Add more Parmesan cheese over sauce, then Mozzarella or Provolone, sprinkle more bread crumbs. Bake till bubbly.
This is a healthier way of making it, you don't fry the eggplant and there is less breading but you still get the flavor with some crunch from the crumbs. Great for a vegetarian meal, and you really can't mess it up.
|sauting onions and mushrooms|
|ricotta, egg & spices|
|ready for oven|
|finished side photo|
|Serves nicely when done in stacks.|