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Ingredients
- 3/4 tsp garlic powder
- 3/4 tsp sea salt
- 3/4 tsp thyme leaf
- 1/2 tsp ground black pepper
- 1/2 tsp parsley flakes
- 1 bay leaf
- pinch crushed red pepper
- 3 eggplants
- 1/4 cup olive oil
- 1 lb ricotta
- 2 eggs
- 3/4 cup Parmesan cheese grated & divided
- 2 cups mozzarella cheese grated & divided
- 2 tomatoes sliced into 1/4 inch rounds
- 1/4 cup basil leaves divided
- 1 Tbsp olive oil
- 1 small onion
- 2 cloves garlic minced
- 1 Tbsp tomato paste
- 1 28 oz can whole peeled tomatoes
- 1 tsp sugar
Ingredients
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Instructions
- Preheat oven to 425 degrees. Line 2 baking sheets with aluminum foil and grease with cooking spray.
- Arrange eggplant slices on baking sheets and brush with olive oil. Roast for 20 to 25 minutes, flipping halfway through. Remove from oven and set aside.
- In a medium-size bowl, combine ricotta, eggs, 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon thyme, and 1/4 teaspoon black pepper. Stir until well combined, then set aside.
- To make the sauce, heat olive oil in a medium-size pot over medium heat. Add onions and saute for about 3 minutes, until softened. Add garlic and cook for about 20 seconds, until fragrant.
- Add remaining 1/2 teaspoon thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, parsley, bay leaf, red pepper flakes, and tomato paste. Stir until well combined and let cook for 1 minute.
- Using a sharp knife, break up tomatoes while still in can. Add to pot and break up further. Add sugar and stir to combine. Bring heat to a low simmer and cook down for 2- minutes, until thickened.
- Taste and add additional salt, pepper, spices, or sugar if desired. Turn off heat and set aside.
- Adjust oven temperature to 375 degrees. Spoon a ladleful of sauce onto the bottom of a 9x13 baking dish. Place a layer of eggplant slices on top of the sauce, then a layer of tomato slices on top of the eggplant.
- Dollop the ricotta mixture over the tomatoes an using a spatula, spread in an even layer. Sprinkle 1/4 cup mozzarella over the ricotta mixture, then 1 tablespoon basil.
- Continue layering in the following order: eggplant, tomatoes, sauce, ricotta, mozzarella, basil for 3 layers, reserving some basil for garnish. Once you lay the last row of eggplant slices, top only with sauce, remaining 3/4 cup mozzarella and remaining 1/4 cup Parmesan.
- Cover baking dish with loosely tented aluminum foil, place on baking sheet and bake for 30 minutes.
- Remove foil and broil for 3 to 5 minutes, until golden brown and bubbly. Remove from oven, let rest for 15 minutes, then garnish with remaining basil and serve,
