Prep Time: 25 Minutes              Cook Time: 1 hour


  • 1 Medium Firm Eggplant
  • 15 Ounce Ricotta cheese, reserve some for serving
  • 10 Ounce shredded mozzarella cheese
  • 20 Ounce Tomato sauce 1 jar or fresh or homemade                  
  • 2 Cup Bread crumbs, Seasoned
  • 3 Large Eggs
  • 1/2 Cup Parmesan cheese
  • 1 Pinch of Basil
  • 1 Pinch of Oregano


Pre-heat oven to 425°

Slice eggplant as thinly as you can.  Dredge into egg wash then into breadcrumbs.  Place on plate.  Fry about 2-6 pieces at a time, or as many as you can without overcrowding the pan/fryer.  Fry eggplant chips till they are a medium to dark golden brown.  The breading crust should be firm.  Remove from pan/fryer and place onto a large plate with paper towels to allow the oil to drain off and eggplant cool.  Continue this process until all the eggplant is fully fried.

In a medium to large covered baking dish or lasagna pan.  Layer in this order; 1.Sauce 2.eggplant 3.Mozzarella cheese 4.Eggplant 5. Ricotta dollops 6.Eggplant 7. Sauce 8.One final row of eggplant 9.Topped with shredded mozzarella cheese. Sprinkle with basil, oregano and parmesan cheese. (repeat 2, 3, 4, 5, until all eggplant chips are used and/or the pan s full leaving approx. 1″ space form rim of baking dish to prevent form over flow) Place in oven and bake for 30-45 minutes.  The sauce should be bubbling and cheese melted.  Let cool for 15-20 Minutes and serve.

Serves 8

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