Eggplant Parmesan Casserole
The eggplant was peeled and sliced. The slices were placed on a paper towel lined cookie rack. Salt was sprinkled on top and the slices sat for 1 hour. After the hour the salt was wiped off and the eggplant was dipped in flour, then egg, and then breadcrumbs. The breadcrumbs were seasoned with Oregano, Basil, Parmesan Cheese, and pepper.
The oven was preheated to 450˚. The breaded eggplant was baked for 25 minutes. I turned the eggplant over halfway through the baking time.
I had made tomato sauce using the tomatoes from my sister's garden. I coated the bottom of a pyrex baking dish with some sauce. Next a layer of eggplant. Then I added a small slice of prosciutto. That was topped with a couple of dollops of ricotta that had been mixed with oregano, and parsley. Some Mozzarella cheese, shredded, and some Parmesan were layered over the ricotta. More sauce and I repeated this until I ran out of the eggplant. More sauce and Parmesan on top.
That was all done on Sunday.