Recipe by Boca Pat
This is a very man friendly recipe because it's loaded!! You can make it without the meat sauce, but my D/H loves it with the meat, actually I do too. This is a recipe I made up years ago because my special brother-in-law grew so many eggplants in his garden and we ate alot of eggplant!!!
Top Review by Andys Wife
This was wonderful! I had never had eggplant before. I grew one in my garden and it exploded! The only thing I did diff. was dredge mine in flour before breadcrumbs/habit, and used my lasagna pan. I used the cooling rack idea to drain eggplant and I can see why it is a good idea! Also, It was huge! We are a fam of 5 (Big Eaters!) and we had 2 full dinners. Thanks for a new family fave!
Tomato or Meat Sauce
- 1 lb ground chuck, browned & drained
- 1 medium onion
- 1 garlic clove
- 1 tablespoon sugar
- 1 tablespoon italian seasoning
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- salt & pepper
- i always add alittle extra oregano
- 2 medium eggplants, peeled & sliced about 1/2 inch thick
- 1 -2 egg (beaten)
- 1 cup Italian breadcrumbs, about
- 1 (16 ounce) container ricotta cheese
- 1 (12 ounce) packageshredded mozzarella cheese
- 1⁄2 cup parmesan cheese
- oil (for frying)
Directions See How It's Made
- TO MAKE SAUCE: In large dutch oven; Fry garlic & onion; add chop meat and brown, breaking up into small pieces; drain and return to pan. Add tomatoes, sauce, paste, sugar and spices. Bring to boil; cover and simmer about 1 hour.
- Salt eggplant slices on both sides.
- Place in colander to drain for about 30 minute.
- Pat dry.
- Preheat oven to 350.
- Heat oil in fry pan (don't be skimpy with the oil) Dip each slice of eggplant in egg& then coat with breadcrumbs.
- Fry each side until a light golden brown, then place on paper towel until all slices are fried.
- You will have to replace the oil after a few batches because it becomes very dark& nasty.
- When all eggplant has been fried and drained on paper towels you will start the arrangement process.
- Spread a thin layer of sauce on bottom of large baking tray.
- Arrange some eggplant slices, some Ricotta cheese, some mozzarella, some parmesan and some sauce.
- Keep layering in this order (usually about 3 layers).
- Cover top with sauce.
- Bake about 40 minutes.
- Take out of oven& sprinkle mozzarella cheese on top& cover with foil& let sit for about 10 minutes.
- FORGOT TO ADD: Mix Ricotta with beaten eggs and salt and pepper until creamy.