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1 1/2 cup Ricotta
8 oz. Mozzarella, diced
8 oz. Mozzarella, grated
2 1/2 cups Tomato Sauce
4 tsp Sundried Tomato Paste
2 tsp Fresh Basil Leaves, chopped
2 tsp Oregano, dried
2 cloves Garlic, crushed
1/8 tsp Ground Black Pepper
2 tbs Olive Oil
1 Eggplant, cut in 1/2 inch slices
Directions:
Preheat oven to 350°F. In a large bowl, mix tomato sauce, sundried tomato
paste, basil, oregano, and garlic. In another bowl, blend ricotta, diced
mozzarella, and black pepper. Add olive oil to a pan and fry eggplant on a
medium-high heat for 2-3 minutes on each side. Place cooked pieces on a
plate and set aside. Spread thin layer of tomato sauce on bottom of 8-inch
baking pan. Layer 1/2 tomato sauce, 1/2 eggplant, and 1/2 cheese mixture.
Repeat process once. Top with remaining tomato sauce, and grated mozzarella.
Cover with aluminum foil. Bake 40 minutes. Cool 10 minutes. Cut into 4
servings.
8 oz. Mozzarella, diced
8 oz. Mozzarella, grated
2 1/2 cups Tomato Sauce
4 tsp Sundried Tomato Paste
2 tsp Fresh Basil Leaves, chopped
2 tsp Oregano, dried
2 cloves Garlic, crushed
1/8 tsp Ground Black Pepper
2 tbs Olive Oil
1 Eggplant, cut in 1/2 inch slices
Directions:
Preheat oven to 350°F. In a large bowl, mix tomato sauce, sundried tomato
paste, basil, oregano, and garlic. In another bowl, blend ricotta, diced
mozzarella, and black pepper. Add olive oil to a pan and fry eggplant on a
medium-high heat for 2-3 minutes on each side. Place cooked pieces on a
plate and set aside. Spread thin layer of tomato sauce on bottom of 8-inch
baking pan. Layer 1/2 tomato sauce, 1/2 eggplant, and 1/2 cheese mixture.
Repeat process once. Top with remaining tomato sauce, and grated mozzarella.
Cover with aluminum foil. Bake 40 minutes. Cool 10 minutes. Cut into 4
servings.