Name: Eggplant Parmigiana
Yield: 4 to 6 portions
Ingredients: Approximately ½ cup olive oil; Salt and freshly ground black pepper, to taste; 2 small eggplants (about 2 pounds in all); Salt, for draining the eggplant; ½ pound whole-milk mozzarella cheese, grated; 2 cups Quick Tomato Sauce; 1 cup chopped fresh Italian (flat-leaf) parsley; 2 cups ricotta cheese; 2 eggs; ¼ cup grated Parmigiano-Reggiano cheese

Preheat the oven to 400°F.

Slice the eggplants into ½-inch-thick pieces and layer in a colander, salting the slices heavily as you go. Set aside for 30 minutes.

Combine the ricotta, eggs, Parmigiano-Reggiano, and chopped parsley. Season with

Eggplant Parmigiana

Ingredients

Method

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