Dairy, Kosher l'Pesach*
Ingredients:
3 Large Eggplant
1 Cup Marinara Sauce, divided
4 Ounces Fontina Cheese
6 Ounces Mozzarella Cheese
Freshly Grated Parmesan Cheese
Olive Oil and Salt for Sauteing
Instructions:
Cut the ends off each eggplant and use a vegetable peeler to peel four strips down the sides of each one. (one long strip down each side of each eggplant) Then, cut the eggplant into 1/4 inch slices.
Saute the eggplant slices in olive oil, and sprinkle with salt. Use a firm spatula to press the slices while they are sauteing. Continue saute, pressing and flipping the slices, until they are thin and a bit browned.
Spread 1/2 cup of marinara sauce evenly on the bottom of a baking dish. Cover with a layer of 1/2 of the sauteed eggplant. Add a thin layer of Fontina cheese. Spread a 1/4 cup of marinara sauce evenly over the cheese. Cover with a layer of the remaining eggplant. Add a layer of Mozzarella cheese. Spread 1/4-3/8 cup of Marinara sauce evenly over the cheese. Cover with a layer of freshly grated Parmesan.
Cover with foil, and bake in a 350 Degree (Fahrenheit) oven for 30-40 minutes. For a crispier top, remove foil for the last 10 minutes of baking.
NB: The key to this dish is not to over-sauce. Add more sauce or cheese, as desired, but beware of drowning the dish.
*In order for the dish to be Kosher l'Pesach, make sure to use cheese and marinara sauce that are certified Kosher l'Pesach.