Instructions

• Cut the eggplant into ¼ inch thick rounds. Sprinkle both sides of slices with salt and set on a rack set over a baking sheet for 30 mins. Move the eggplant to a layer of paper towels. Use a second layer of paper towels to press onto the eggplant to remove moisture.
• Preheat oven to 400°F. Set two sheet pans in the oven.
• Place the marinara, cottage cheese and Creole Italian Blend in a blender carafe. Blend until smooth and creamy. Set aside.
• Set up a breading station, in three pie pans or baking dishes:
  Combine the flour and Spaghettata Blend in one dish. Beat the eggs with 2 Tbl water in the second dish. Combine the bread crumbs and parmesan cheese in the third dish.
• Dredge an eggplant slice through the flour then into the egg and finally into the bread crumbs. Move to a pan and continue with the remaining slices of eggplant.
• Carefully remove the sheet pans from the oven. Drizzle Pesto Extra Virgin Olive Oil into the hot pans. Place the slices of breaded eggplant into the hot pans. Roast for 15 minutes. Remove from oven. Turn eggplant and rotate pans when placing back into the oven. Roast for an additional 5-10 mins or until the exterior is golden brown. Remove from oven and set aside. Lower oven temp to 350°F.
• Assemble the casserole by spooning 1 cup tomato sauce in the bottom of a 9X13 dish. Shingle half of the pieces of eggplant onto the sauce. Spoon 1 cup sauce over the eggplant in the dish. Sprinkle with 1/2 of the mozzarella. Repeat layering with 1 cup sauce, shingled eggplant, the last of the sauce and the other half of the mozzarella. Return to the oven and bake until the sauce is bubbling – about 15 mins. Top with the parmesan and bake for an additional 5 mins. Garnish with fresh basil and serve.