Slice a large and firm eggplant into 1/4" medallions
and gently pan fry in very fine olive oil (peel the eggplant). Crush garlic and add salt and cracked pepper on top of each side while cooking. Once golden brown, remove the eggplant medallions and place on a dish, lined in paper towel to absorb excess oil.
In a baking dish, line the bottom with one layer of the fried eggplant. Spread riccota cheese over the top. Next layer on a mixture of browned ground beef (browning it in the same pan as you prepared the eggplants, adding a little salt, garlic and pepper). Next add your favorite sauce, homemade, from your local deli, a jar -- whatever you like. Repeat the layering process and on the very top add a mixture of bread crumbs (Japanese) and monzarella cheese. Bake until the top layer is bubbling gently. I like 350 degrees F for this. Set aside and let it set into a lasagna-esque cake like dish. Slice out a big wedge.
THIS IS VERY HIGH in fat so be warned. I sometimes use this as a cheat/comfort meal. Serve it with a salad of the freshest greens and in season veggies you can find.
Voila!
In a baking dish, line the bottom with one layer of the fried eggplant. Spread riccota cheese over the top. Next layer on a mixture of browned ground beef (browning it in the same pan as you prepared the eggplants, adding a little salt, garlic and pepper). Next add your favorite sauce, homemade, from your local deli, a jar -- whatever you like. Repeat the layering process and on the very top add a mixture of bread crumbs (Japanese) and monzarella cheese. Bake until the top layer is bubbling gently. I like 350 degrees F for this. Set aside and let it set into a lasagna-esque cake like dish. Slice out a big wedge.
THIS IS VERY HIGH in fat so be warned. I sometimes use this as a cheat/comfort meal. Serve it with a salad of the freshest greens and in season veggies you can find.
Voila!