What you need:
- 1 medium/large eggplant
- 3 cups of bread crumbs (I used seasoned bread crumbs)
- 1+ cups Parmesan cheese
- 2 eggs
- 1 lbs ground turkey or beef
- 1 tsp Italian seasoning
- 1 1/2 jars of your favorite pasta sauce (or if you are really ambitious, homemade)
- 2 cups mozzarella cheese
- 8oz ricotta cheese
- salt and pepper
Beat two eggs in a good size bowl, set aside. In a separate bowl, mix the bread crumbs with 1 cup Parmesan cheese, salt and pepper.
Dip the eggplant slices one at a time into the egg wash then into the bread crumb mixture. Place the breaded eggplant onto a cookie sheet that has been sprayed with non-stick spray (I needed two cookie sheet to fit all the eggplant). Repeat this process until all the eggplant is dressed and ready for the oven. Put the cookie sheets into a preheated 350 degree oven for 5 minutes then flip the eggplant and cook for 5 more minutes.
While the eggplant bakes, cook the ground beef/turkey in a non-stick sprayed pan. Add Italian Seasoning, salt and pepper.
In a 9x13 casserole dish spray with non-stick cooking spray and spread a thin layer of tomato sauce.
On top of the sauce layer the baked eggplant, slightly over lapping.
Gently spread a coat of ricotta (about 4 oz) on top of the eggplant and put another layer of tomato sauce.
Sprinkle with Parmesan (eye ball it). Next put a layer of ground beef or turkey, use about half. Top the beef with 1/2 cup mozzarella cheese and then another layer of tomato sauce. Then eggplant, 4 oz ricotta, tomato sauce, parm, rest of the beef, 1/2 cup mozzarella (you are almost done). Place another layer of eggplant, tomato and top with the rest of the mozzarella. I like a good thick layer of cheese on top. We didn't have enough cheese for my liking (and we were out of mozzarella) so, I used a little bit of cheddar and it was delicious!
Bake in a 350 degree oven for 30 minutes or until cheese is all melty and bubbly