Eggplant Parmesan Alla Romana
- 1 3/4 cups italian seasoned dry bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 eggplant large, about 2 lbs, peeled and cut into 1/4-inch slices
- 4 eggs large, beaten with 3 Tbsp. water
- 1 container ricotta cheese 15 oz.
- 2 cups shredded mozzarella cheese about 8 oz
- 2 tablespoons fresh basil leaves thinly sliced, optional
- 2 jars Bertolli(R) Five Cheese with Asiago & Fontina Cheeses Sauce
- Preheat oven to 350u0b0.
- Combine bread crumbs and 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. On lightly greased baking sheets, arrange eggplant in single layer. Bake 25 minutes or until golden.
- Meanwhile, combine ricotta, 1 cup mozzarella cheese, remaining 1/4 cup Parmesan cheese and basil in another medium bowl; set aside.
- Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 1/3 of the baked eggplant slices, then 1/2 of the cheese mixture and 1-1/2 cups Sauce; repeat. Top with remaining eggplant, then Sauce. Cover with aluminum foil and bake 50 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.
bread crumbs, parmesan cheese, eggplant large, eggs, ricotta cheese, mozzarella cheese, fresh basil, cheeses sauce
Taken from www.yummly.com/recipe/Eggplant-parmesan-alla-romana-299419 (may not work)