Two Medium Sized Eggplant Peeled And Cut Into 1/2 Inch Thick Circles
14 Ounces Of San Marzano Tomatoes Hand Crushed With The Can Juice
A Clove Of Minced Garlic
Two Tablespoons Of Chopped Fresh Basil, Divided
A Tablespoon Of Chopped Fresh Italian Parsley
Four Ounces Of Ricotta Cheese
1/2 Cup Of Half And Half
Five Tablespoons Of Grated Romano Cheese, Divided
Two Teaspoons Of Sea Salt
1/4 Teaspoon Of Crushed Red Pepper Flakes
1/4 Teaspoon Of Ground Black Pepper
Fry the eggplant in batches in olive oil until brown on both sides. Let the eggplant slices drain on a paper towel. Sprinkle the top of each slice with sea salt.
Into a mixing bowl, add the tomatoes, a tablespoon of the basil, a teaspoon of sea salt, and the crushed red pepper flakes. Mix well and set aside.
Into another mixing bowl, add the egg, the ricotta cheese, the half anf half, a tablespoon of the basil, the parsley, two tablespoons of the grated romano cheese, a teaspoon of sea salt, and the black pepper. Mix well and set aside.
Preheat the oven to 350 degrees.
Put half of the eggplant slices in a single layer in a greased casserole dish. Pour half of the tomato mixture over the eggpalnt slices and spread the tomatoes out evenly. Sprinkle the top of the eggplant slices with grated romano cheese.
Add the rest of the eggplant on top of the existing layer of eggplant. Top the second layer of eggplant with the remainder of the tomatoes and spread the tomatoes out evenly.
Pour the the ricotta cheese and egg mixture evenly over the top of the second layer of eggplant. Let the mixture flow down the sides of the eggplant layers. Cover the top of the casserole with the remainder of the grated romano cheese. More romano cheese can be added if desired.
Bake in the preheated oven for an hour until golden brown and the ricotta cheese and egg mixture has set.