Layered Eggplant Casserole
Preparation Time: 15 minutes
Cooking Time: 1 hour
3 Tbsp. Olive oil
1 large Egg
2 Tbsp. Milk or soy beverage
1/4 cup All-purpose flour
1 large eggplant, peeled and cut into 1/4-inch slices
1 large onion, chopped
1 lb. Tomato, cut into 1/4-inch slices
4 oz. Ricotta Cheese
1 Tbsp. Unsalted butter
Preheat oven to 350F. Oil 2-quart casserole dish. Beat the egg and milk in a bowl and spread flour on a plate.
Heat 1 tablespoon of the oil in a large skillet. Dip each slice of eggplant in the egg mixture, and then flour on both sides. Place the slices in the skillet in a single layer and fry until golden on both sides. Continue frying the eggplant in batches, adding oil as necessary, until done.
Layer the fried eggplant, onion, tomato and cheese until they are all used up; the final layer should be eggplant. Sprinkle any remaining flour (or use another 2 tablespoons flour) over the top. Dot with the butter. Place in the oven, uncovered for about 45 minutes, until bubbling and the eggplant is tender.
Adapted from: Hayes and Stein, Recipes from America's Small Farms.
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