April 7, 2016
1Preheat oven to 450°. Pour the Tantillo Marinara Sauce into a pot and bring to a light simmer. While the Tantillo Marinara Sauce simmers, slice the eggplant into 1/4 inch thick slices.
2Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.
3Brush eggplant lightly with Tantillo California Extra Virgin Olive Oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.
4Turn the oven down to 400° so it’s ready for the final dish. While the eggplant cooks, combine ricotta, egg, parsley and 1/4 cup of grated cheese in a medium bowl.
5Using a 9×12 baking dish, put a light layer Tantillo Marinara Sauce on the bottom of the and the first layer of eggplant over the Tantillo Marinara Sauce to cover the bottom of the dish.
6Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and Tantillo Marinara Sauce. Add another layer of eggplant and repeat cheese mixture and Tantillo Marinara Sauce until everything is used up.
7Top with Tantillo Marinara Sauce, the mozzarella cheese and the remaining grated cheese. Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°.
8Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Buon Appetito!