My love affair with Italian food is never ending. I just love Sunday dinners that consist of a pot of sauce and anything that goes along with that. The possibilities are endless. These are my version of eggplant parmesan lasagna or deconstructed eggplant rollatini. Eggplant rounds baked until golden brown then layered with ricotta, sauce and mozzarella. They are a must try. Bon Appetit!
2 whole Large Eggplants Peeled And Sliced Thin
3 whole Eggs Beaten
4 cups Italian Bread Crumbs
6 cups Tomato Sauce
1 cup Ricotta Cheese
1 package (16 Oz. Package) Mozzarella Cheese, Shredded
½ cups Grated Parmesan Cheese
½ teaspoons Dried Basil
Preheat oven to 350 degrees F.
Dip eggplant slices in egg then in bread crumbs. Place in a single layer on a baking sheet.
Bake in the preheated oven for 5 minutes on each side.
In two 9×13 inch baking dishes, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Spread ricotta cheese on each slice. Sprinkle with mozzarella and Parmesan cheeses. Place one more eggplant slice on top of each one and repeat with remaining ingredients, sauce, ricotta and ending with mozzarella and parmesan. Sprinkle basil on top.
Bake in the preheated oven for 35 minutes, or until golden brown.