Large Mixing Bowl
Large Baking Dish
Medium Sauce Pan
1 Medium Eggplant
5 Roma Tomatoes
3 Cloves Garlic
5 Basil Leaves
1tsp Salt (for sauce)
4Tbs Salt (for "sweating" eggplant)
12 oz Ricotta
6oz Mozzarella, shredded
4oz Parmesan, grated
4Tbs Olive Oil
Slice Eggplant into half an inch discs(you can peel the eggplant, but it isnt necessary) Place in large mixing bowl with 4Tbs salt, mixed so all eggplant discs are salted. Set aside for 30-40 minutes to "sweat" the eggplant to get excess liquid out, if not done the sauce will become very watery.
While eggplants are sweating use the food processor to dice tomato, garlic, onion, basil, salt, pepper, and 4Tbs olive oil into small chunks and completely blending together. Then add to sauce pan and cook on medium heat until it comes to a simmer. Pre-heat oven to 350°F.
Then drain eggplant and pat them dry. Place eggplant into baking dish. You can add some olive oil and pepper if you would like.
Then add the sauce over the top of the eggplant. Then layer the ricotta cheese, mozzarella, and parmesan on top of the sauce.
Then place in pre-heated oven for 30-40 minutes until golden brown and sauce is bubbling.