Eggplant Parmigiana

Another Moosewood favorite. Nancy.

2 eggplants, peeled and sliced 1/2-3/4 inches thick

Salt

2 c ricotta cheese

2 eggs

1/4-1/2 c Parmesan cheese

1/2 cup fresh chopped Italian parsley

Olive oil to brown eggplant

2 c tomato sauce (if your cheating Muir Glen Organic with Italien herbs is good)

1/2 lb Mozorella ( I used half Parmesan)

Salt eggplant and drain in colander 30 minutes (this really added flavor.) Combine ricotta, eggs and Parmesan cheese in a bowl. Brown the eggplant (do not fully cook) in oil and drain on paper towel. Pour 1/2 cup of the tomato sauce on the botom of a large baking pan and then place one layer of eggplant. Put a tablespoon of ricotta mixture on each eggplant slice and then sprinkle 1/3 of cheese on top all slices. Place the second layer of eggplant and layer the remaining ricotta, tomato sauce and cheese on top. Bake at 400 for 25-30 minutes until cheese is browned and bubbly. Let the dish 10 minutes before serving.