Wednesday, February 6, 2013
Almost Aunt Peggy's Roasted Eggplant and Mozzarella Bake - The Deen Brothers Cookbook
1 1/2 pounds eggplant, cut into 1-inch cubes
2 1/2 teaspoons olive oil
Salt and freshly ground black pepper to taste
1 cup prepared tomato sauce
1 1/2 tablespoons chopped fresh basil
1 1/2 cups shredded mozzarella ( 6 ounces)
1 cup grated Parmesan Cheese ( 4 ounces)
1 cup Ricotta Cheese ( 4 ounces)
Preheat the oven to 400.
Toss the eggplant with the olive oil and season with the salt and pepper. Place on a baking sheet and roast, tossing occasionally, for 20 minutes, or until golden.
Reduce the oven temperature to 425. Transfer the eggplant to a 1 1/2 quart baking dish. Add the tomato sauce and basil and toss to coat the eggplant. Layer the mozzarella, Parmesan, and ricotta on top. Bake for 20-25 minutes, or until golden.