Before I Forget Eggplant

Have you ever created your own recipe for a meal that turned out delicious and then forgot what you did? I have done this countless times. When I try to recreate the same dish, it’s never quite the same.

It’s been a long time since I posted a recipe, which I started doing because of the cooking memoir in my anthology. I’m writing it on my blog immediately after dinner in order not to forget what I did. When I say I made this “today,” it’s actually not the same day that this post is going up.

This is a twist on Eggplant Parmesan that I tried to emulate from a restaurant where I ate. I find this easier, because there is no frying. I didn’t measure as I went along, so I’m approximating on the measurements. If you’re making it for more than two people, add more.

Before I forget, here is the list of ingredients.

1 medium eggplant
2 cups ricotta cheese, part skim (give or take)
1 jar of marinara sauce (I use my own homemade)
1 1/2 cups shredded mozzarella
1 egg
Italian style breadcrumbs
1/4 cup milk plus a separate 1 Tbls
Grated Parmesan or Romano Cheese
Dried oregano
Salt
Pepper

Preheat oven to 400 degrees.

Warm marinara sauce in medium pot on the stove.

Wash the eggplant. Cut off the ends. I slice off the skin but it’s not necessary. Skin can be left on or off. Slice eggplant long-ways in thin slices (will be shown below), about 1/4 inch thick. Set aside.

In bowl, mix ricotta cheese with 1 Tbls milk, parmesan, salt, pepper and dried oregano to taste. Some people add an egg to the ricotta. I prefer not to.

In separate bowl lightly beat egg with 1/4 cup milk, salt & pepper to taste.

Pour mound of bread crumbs on paper towel.

One at a time, coat slices of eggplant in egg mixture, then lightly coat with breadcrumbs. Lay them them flat in two 9×12 pans (or in whatever pans you can fit them in).

Once oven is heated, bake for fifteen minutes. Then, remove from oven and spread ricotta cheese mixture on half of the slices. Lightly sprinkle shredded mozzarella (maybe 1 Tbls) over top of ricotta.

Mozzarella is on top the ricotta to the left. I used foil underneath, but I don’t recommend it. Too difficult to get out once it’s cooked.

Take empty slices of eggplant and place them over the ricotta like a sandwich. You can put the eggplant sandwiches all in one pan.

Spread marinara over the top of all the eggplants until completely covered. Sprinkle with mozzarella. Bake for another 15 to 20 minutes or until eggplant is cooked through.

Ready for Oven

Baked eggplant ready for serving.

P.S. This eggplant was small, so yours may slice in longer pieces. You can also add another layer of ricotta and place another eggplant slice over the top to make them three layers deep.