Oh my gosh, a fooood section!! Here is an eggplant recipe for ya. 🙂
1-2 eggplants
Tomato sauce (about 3-4 cups worth)
Small container Ricotta cheese
16oz Mozzarella cheese, sliced thin
Peel the eggplant (or don’t peel..your choice), and slice long-ways about 1/2 inch thick. Salt the slices, and let them sit in a colander over a bowl. Let them “sweat” for 30-60 minutes. Rinse in cold water and pat dry. Fry them (no breading) in a little olive oil until soft.
Add some sauce to the bottom of a baking pan. Next, place a layer of eggplant. Top with ricotta, then slices of mozzarella, and then a little sauce. Repeat, ending with sauce topped with mozzarella. Cover loosely with foil and bake at about 375 degrees F for maybe an hour (until the sauce thickens up so it’s not soupy).
It’s lasagna without the pasta, and very tasty. 🙂
