Adapted from http://allrecipes.com/recipe/13981/eggplant-parmesan-i
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
12-16 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1-2 cups bread crumbs
1/2 cup chopped fresh basil
4 cups pasta sauce w/onions & garlic
Optional: Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes (up to 4 hours)
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese, 1/4 cup Parmesan cheese, basil. (Alternatively, basic can go into homemade pasta sauce.)
Rinse the eggplant in cold water until all salt is removed. Press with paper towels to dry. Dredge in egg, coat in seasoned breadcrumbs.
In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary. High heat, quick frying. Place on metal rack over plate to maintain crispiness.
In a 9×13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Note: add prosciutto
1/4 tsp paprika
salt and pepper to taste
4-6 oz goat cheese
1 tbsp capers
4 tbsp fresh chopped herbs (I used basil, oregano and sage)
1 can diced tomatoes, with juices
1/3 red bell pepper
1/2 a small onion
2 cloves of garlic
1 Tbsp olive oil (plus more for brushing eggplant or use cooking spray)
Pre-heat oven to 400F. Slice eggplant lengthwise into thin slices. Lay on a baking sheet, spray with cooking spray or brush with olive oil and sprinkle with salt pepper, and paprika. Bake for 7 minutes, flip then bake for another 7-8 minutes. Remove from oven, turn oven down to 350F.
In the meantime, make your sauce. In a blender, blend together tomatoes, red bell pepper, onion, garlic and 3 tbsp fresh herbs. Add salt and pepper if you like (I only added pepper since I used canned tomatoes).
Heat 1 tbsp of oil in a large skillet, add sauce. Cook for 10-15 minutes stirring occasionally while you prepare the rest of your eggplant.
In a bowl, mix together goat cheese, capers, and 1 tbsp of herbs. Once your eggplant is cool enough to handle, lay some of the goat cheese filling on the eggplant then roll and place seamside down into the sauce. Repeat until you’ve rolled all your eggplant (you might have some left over filling which I like to sprinkle on top after baking).
Bake for another 10-15 minutes, sprinkle with remaining goat cheese/herb filling and serve. One eggplant (depending on the size) should serve 2-3 as a main dish.