RICOTTA PARMESAN & PEPPER JACK CHEESE EGGPLANT CASSEROLE ENJOY DAN:

RICOTTA PARMESAN & PEPPER JACK CHEESE EGGPLANT CASSEROLE

                                                                                                   By CHEF DAN:

Serves 8

INGREDIENTS:

1-eggplant. Sliced into 1/4-inch rounds

3 tablespoons olive oil

4 cherry tomatoes, sliced

1/2-cup crimini mushrooms, sliced

3/4-cup ricotta cheese

1/2-cup Parmesan cheese, grated

1/4-cup pepper jack cheese, shredded

Kosher salt and freshly ground pepper

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Season the eggplant slices with salt, and let stand about 10 minutes.

2.   Drain off liquid.

3.   Heat olive oil in a skillet over medium-high heat and when sizzling.

4.   Quickly brown eggplant on each side.

5.   Place a layer of eggplant slices in casserole dish.

6.   Evenly spread half the ricotta, Parmesan, and pepper jack cheese over the top f the eggplant.

7.   Add another layer of eggplant and the rest of the cheese.

8.    Top with the cherry tomatoes, and mushrooms.

9.   Season with salt and pepper to taste.

10.                Bake 25-30 minutes, until the tops are golden brown and the eggplant is tender.

EJOY DAN:                                    SING SONG & PLANT SEEDS & DANCE!!