Aubergine Parma Casserole Recipe

• 2 lrg Hard aubergines Oil for frying
• 3 x Large eggs
• 2 c. Flavored breadcrumbs
• 2 lb Ricotta
• 8 ounce Mozzarella
• 3/4 c. Grated cheese
• 3 x To 4 c marinara sauce Salt and pepper to taste

1. Peel and slice aubergine (1/4 ").
2. Beat Large eggs with dash of salt.
3. Heat oil in pan til warm but not smoking.
4. Dip each slice of aubergine in egg and bread crumbs and fry til golden brown.
5. Drain well.
6. Continue til all are fried.
7. In an ovenproof dish (8x14 or possibly larger) Place sufficient sauce to cover pan.
8. Make layer of aubergine by placeing in sauce and turning to coat on both sides.
9. Add in a bit more sauce.
10. Cover with dabs of ricotta and slices of mozzarella.
11. Dip each nest slice of aubergine in sauce to coat and continue process till you have about three layers.
12. Top with extra sauce and cheese.
13. Bake in oven at 350 for 1 hour.
14. 1/2 covered lightly, 1/2 uncovered.
15. When you remove it from the oven let it sit for 15 minutes.
16. before serving.
17. Serve with crusty bread and a salad.

aubergines oil, eggs, breadcrumbs, ricotta, mozzarella, grated cheese, marinara sauce salt

Taken from cookeatshare.com/recipes/aubergine-parma-casserole-71599 (may not work)