Eggplant Casserole

This is a great dish for a vegetarian or just a passionate eggplant lover. The idea for this dish came out of a simple lasagna recipe. Yes, it is that simple in fact much simplier then acutal lasagna since it doesn't have meat and pasta steps in it.

To start take 4-5 large firm eggplants and slice about quarter of an inch round slices without piling the skin.

Preheat the largest saute pan you have with olive oil and once it is hot start pan frying eggplant slices in it for a few minutes on each side. Do not brown it completely, just make it soft and playable. Once you are done with all slices start layering your casserole dish.

Take two cups of Italian ricotta cheese and mix it with 2 eggs, add salt and pepper to it.

Layer the casserole dish completely with eggplant slices till the bottom is covered.

Next spread ricotta mixture in a thin layer to cover eggplant layer completely.

Next layer another eggplant level to cover ricotta. For next layer I use Organic Marina sauce from Trader' Joe's spread it generously.

Then do another eggplant layer and sprinkle the top with mixture of mozzarella and Parmesan cheese.

Place your casserole in the preheated to 350 degrees oven for about 30 minutes. Then place it under the broiler for about 5 minutes to brown the cheese top.

This amount will serve 4-6 people generously.

Enjoy!!!!