Ingredients
2 cups dried bread crumbs
1 tablespoon garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
2 medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
1 15oz container (~ 1 pound) whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
1 1/4 cups freshly grated Parmigiano-Romano
1 pound shredded mozzarella cheese
Directions
Preheat the oven to 350 degrees F.
Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.
Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.
Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil, oregano, remaing 2 eggs, and season with salt and pepper.
Coat a large pan (13x9 would work) with cooking spray. First spoon a light layer of sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over the eggplant and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.
Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
