Ingredients
3 medium sized Eggplants about 4 pounds total Sea Salt & freshly ground black pepper vegetable oil spray 32 oz Ricotta 2 large Eggs lightly beaten ½ cup shredded Mozzarella 8 tablespoons grated Parmesan 3 tablespoons toasted Pine Nuts 20 basil leaves chiffonaded Extra Virgin Olive Oil for drizzling 2 cups fresh tomato sauce recipe follows Simple Tomatoe Sauce ½ cup Extra Virgin Olive Oil 1 small Onion chopped 2 Cloves Garlic chopped 1 Stalk Celery chopped 1 carrot chopped 2 (32-ounce) cans crushed Tomatoes 2 dried Bay leaves 4 tablespoons unsalted butter optionalDescription
Preheat The Grill Pan And Preheat The Oven To 375 Degrees F. Place A Rack Over A Large Baking Sheet. Cut The 2 Ends Off The Eggplant. Cut The Eggplants Lengthwise, Into 1/2-inch Thick Slices. Arrange Eggplant Slices Onto Rack. Sprinkle With Sea Salt To He
LifeStyle FOOD
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