Eggplant Parmesan

Ingredients:
1 large eggplant
bread crumbs
itialian seasoning
Spaghetti sauce
1 C ricotta cheese
1 C parmesan

Directions:
Dip eggplant in an egg and coat with bread crumbs with italian seasoning mixed in. Fry until golden brown and lay out on paper towel to drain. Combine ricotta and parmesan cheese. In a 8x8 or 9x9 pan put down one thin layer of spaghetti sauce. Then one layer of the eggplant. Add one layer of sauce (be generous this time) then one layer of the cheese mixture. Repeat layers ending with the cheese lay on top. Bake at 375 for about 30 minutes.

When I make this I use 2 jars of sauce. I really like the Classico brand tomato and basil. Don't buy crappy sauce. It will taste better if you get a step up. Also I like to make my own ricotta. Super easy. Just pour a gallon of whole milk in a pot. Add a t of citric acid and 1 or 2 tsp sea salt and heat up to 195 stirring constantly. When it reached 195 turn off heat and let sit 5 mintues. Skim off the curds and let them drain in a cheese cloth or butter muslin for 30 min. and there is your ricotta!