Eggplant Parmesan

This is something I love to make for my family! When I head down to Fort Lauderdale on of my favorite things is going to Whole Foods and wandering the isles. I grab the fresh ingredients to make this dish, talk to the local wine man and then head home to cook and talk with my parents and my sister. This is one of the meals that feels like you are at great Italian Restaurant, but still standing when your done! we always have fun eating and laughing together!

Ingredients:
2 lbs (about 2 large) eggplants
Kosher salt
1 large jar of Amie's Organic Tomato and Basil Sauce
1 clove garlic, peeled and minced
1/2 cup of Cottage Cheese
1 large container of Fat Free Ricotta Cheese
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

Start by cutting the eggplants in to 1/4 inch diameter circles. Place the slices on two baking sheets sprayed with cooking spray. Bake in the oven for 15 mins. Remove and let cool. In the mean time, take a large glass baking dish and coat with cooking spray.

In a large bowl combine Ricotta Cheese, Cottage Cheese, garlic, and 1/2 cup of fresh basil. Mix well with an eclectic mixer and set aside.

Start be placing eggplant in the bottom of the pan in a single layer. Coat the top of the eggplant with a layer of the Ricotta Cheese mixture followed by tomato sauce.

Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining Ricotta Cheese and half of the Parmesan, and all of the remaining basil.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving. Sprinkle with remaining Parmesan cheese and enjoy!