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Entree
Italian
10 - 12 servings
1 hour 30 minutes
45 minutes
3 pounds eggplant
Kosher salt, as needed
Melissa's Spice Grinder, Rainbow Peppercorn, as needed
2 tablespoons vegetable oil
1/2 cup Perfect Sweet Onions
1 clove organic garlic, minced
1 jar of pasta sauce, garden marinara flavor (26-28 ounces)
1/2 cup red wine
1/4 cup basil, chopped
2 sprigs thyme, minced
1 tablespoon oregano, chopped
1 pound ricotta cheese
1 cup mozzarella cheese, grated
1 cup Parmesan cheese, grated
1 egg
Salt and pepper to taste
Peel the eggplants and cut into 1/2 inch slices lengthwise. Place in a single layer on a parchment lined baking sheet. Sprinkle with Kosher salt and place another piece of parchment on top of eggplant and another baking sheet or a heavy plate on top of that to weigh down the eggplant. Let drain for at least 20 minutes.
Preheat and prepare outdoor grill or preheat broiler. Remove weight and parchment from eggplant. Wipe excess salt from eggplant, lightly baste with oil and grill or broil until lightly browned on both sides. In a medium sauté pan, heat oil and sauté onions until translucent, add garlic and stir briefly, add sauce, wine and herbs and simmer for ½ hour. Let cool.
Mix together ricotta, mozzarella and half of the parmesan cheese, add egg, salt and pepper and mix well.
In a rectangular baking dish lightly cover the bottom with the sauce, layer with eggplant slices, spoon some sauce on eggplant and sprinkle with 1/3 of the ricotta mixture, add sauce to cover and repeat layers two more times. Sprinkle with remaining parmesan cheese. Bake for 45 minutes and let cool 20 minutes before serving.
