2poundseggplants peeled and cut into ¼-inch rounds
1/2tablespoonkosher saltdivided
1 ½poundstomatoesin slices
8ouncesfresh mozzarella cut in slices
1/4cupfresh basil leaveschopped
1/4cupextra-virgin olive oildivided
2large onionspeeled, sliced 1/2-inch rounds
1cupItalian bread crumbs
1/4cupgrated Parmesan cheese
Instructions
Preheat oven to 375 F. Spray a deep 13×9-inch baking pan with nonstick cooking spray.
In a medium bowl, stir together ricotta cheese, cottage cheese, garlic, Italian seasoning, and salt. Set aside.
Place a layer of eggplant in the baking pan.
Sprinkle lightly with kosher salt (about 1/2 teaspoonful).
Place a second layer of eggplant over the first layer.
Sprinkle lightly with kosher salt (about 1/2 teaspoonful)
Spread ricotta mixture over eggplant slices.
Add a layer of tomato slices over the ricotta mixture.
Sprinkle lightly with kosher salt (about 1/2 teaspoonful).
Top the tomatoes with mozzarella and basil.
Drizzle with 1 tablespoon olive oil over mozzarella and basil.
Next, add a layer of onions on top of mozzarella.
Sprinkle more kosher salt lightly over the onions (about 1/2 teaspoonful).
Sprinkle bread crumbs over onions.
Drizzle remaining olive oil over bread crumbs.
Sprinkle Parmesan over the bread crumbs.
Bake for about 35-45 minutes, or until hot and bubbly. Check it after 25 minutes, and if it's browning too quickly, tent a piece of aluminum foil over the top.