Ingredients

The following ingredients have 8 Servings
  • 8 Eggs (Divided)
  • 2 Eggplants (Peeled and Sliced Thin)
  • 1 15 Ounce Container Italian-Style Bread Crumbs
  • 1 Cup Each Vegetable and Olive Oil (Divided)
  • 1 Lb Cremini Mushrooms (Sliced (If Desired))
  • 2 Cloves Garlic (Minced)
  • 3 Tbsp Fresh Oregano (Chopped and Divided)
  • Salt and Black Pepper to Taste
  • 1 Tbsp. Fresh Thyme (Chopped and Divided)
  • 2 Lbs Ricotta Cheese
  • 1 Cup Grated Parmesan Cheese (Divided)
  • 2 Jars Mezetta Pasta Sauce (I used Tomato and Sweet Basil)
  • 1 8-Oz. Package Shredded Mozzarella Cheese
  • Fresh Basil Leaves

Instruction

  • Preheat oven to 400° F. In a large bowl, whip 5 eggs together. Dip eggplant into eggs and then into bread crumbs. Coat completely.
  • In a large skillet over medium heat, heat 1/2 cup of vegetable oil and 1/2 cup of olive oil. Cook eggplant slices a few at a time until golden brown (~2-3 minutes per side). Transfer to paper towels. Switch out your oil around halfway through.
  • In a skillet, sauté the sliced mushrooms in 1 tablespoon of. olive oil until soft, about 7 minutes. Stir in garlic, 1 Tbsp. Oregano,½ Tbsp. Thyme, and salt/pepper to taste. Cook for 1-2 more minutes. Cool.
  • In a large bowl combine ricotta, 3 eggs, 1/2 Cup grated parmesan, mushrooms, and remaining herbs.
  • Coat the bottom of a 9x13 inch baking pan with sauce. Layer eggplant on top of sauce, overlapping slightly. Top with 1/2 of the ricotta mixture, and one cup of sauce. Repeat.
  • For the final layer, add remaining eggplant and sauce. Sprinkle with shredded mozzarella and remaining parmesan cheese.
  • Cover with foil and bake for 1 hour and 15 minutes. (Remove foil for the last 10-15 minutes.
  • Sprinkle with fresh basil before serving if desired.