Eggplant Farm-esan

• 2 large eggs, lightly beaten
• 1 tablespoon water
• 2 cups breadcrumbs
• ½ cup grated parmesan cheese
• 2 eggplants, peeled and cut crosswise into 1/2-inch-thick slices
• 1/2 cup torn fresh basil
• 2 lemon squash, sliced (optional)
• 1/2 teaspoon crushed red pepper
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1 (16-ounce) container ricotta cheese
• 1 large egg, lightly beaten
• 3 cups tomato sauce
• 1/4 teaspoon salt
• 8 ounces thinly sliced mozzarella cheese
• 3/4 cup (3 ounces) finely grated fontina cheese
• 20 cherry tomatoes, halved

 

1. Preheat oven to 375°. Combine 2 eggs and 1 T water in a shallow dish. Combine bread crumbs and 1/4 cup parmesan in a second shallow dish. Dip eggplant in egg, then breadcrumbs, pressing to adhere and shaking off excess. Place on greased baking sheets. Bake at 375° for 30 min or until golden, turning once and after 15 min.
2. To make filling, combine basil and next 7 ingredients (through egg).
3. Spoon 1/2 c pasta sauce in 13 x 9-inch glass baking dish. Layer half of eggplant slices over tomato sauce. Sprinkle with salt. Top with 3/4 c sauce; spread half of ricotta mixture over sauce, top with a third of mozzarella and 1/4 cup fontina. Repeat layers, ending with 1 c sauce and cherry tomatoes. Cover tightly with aluminum foil. Bake at 375° for 35 min. Remove foil; top w/remaining mozzarella and 1/4 c fontina. Bake at 375° for 10 min or until sauce is bubbly and cheese melts; cool 10 min.