Ingredients
2 eggplants
1 egg
1/3 cup milk
1 cup flour
1 cup breadcrumbs
1/2 cup canola oil
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 pound grated mozzarella cheese
1 (26-ounce) jar prepared spaghetti sauce
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Individual cups for perfectly shaped poached eggs
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Electric egg cooker — hard, soft, poached eggs, no guessing
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Individual cups for perfectly shaped poached eggs
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Electric egg cooker — hard, soft, poached eggs, no guessing
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Preheat the oven to 350F. Trim and discard the stem of the eggplants, then cut them lengthwise into 1/4- to 3/8-inch-thick slices. Beat the egg in a shallow bowl, add the milk, and stir until combined. Place the flour and breadcrumbs in separate shallow bowls. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Dip a slice of the eggplant into the flour, then the egg, then the breadcrumbs and carefully place it in the hot oil using a fork. Repeat until you cant fit any more slices in the skillet in a single layer. Cook for 3 to 4 minutes on each side, or until golden brown, then drain on paper towels. Repeat with the remaining eggplant slices, adding more of the oil as needed. Combine the ricotta cheese, Parmesan cheese, and 1 cup of the mozzarella cheese in a bowl. Arrange a single layer of cooked eggplant slices in the bottom of an ungreased 9 by 13-inch baking pan. Spread one-third of the ricotta mixture over the eggplant, top with one-third of the spaghetti sauce, and sprinkle with one-third of the remaining mozzarella cheese. Repeat the process until there are 3 complete layers. Bake for 40 to 45 minutes, or until the cheese is bubbly and lightly browned. Let stand for 10 minutes before serving. Heres a little plant anatomy 101. Eggplants are fruits, not vegetables, and if you want to get technical about it, they are actually berries. A berry is defined as any type of fleshy fruit that develops from the ovary wall of the plant flower but doesnt sprout open when ripe. So, technically, eggplants, as well as tomatoes, bananas, chile peppers, and avocados, are all berries.