This makes a delicious entree served with a salad and garlic bread.
Ingredients
- eggplant, cut into 3/4 inch slices: 1 piece
- ½ tablespoons salt: 1 piece
- olive oil: 8 Tbsp
- ounces ricotta cheese: 8 piece
- ounces shredded mozzarella cheese: 6 piece
- Parmesan cheese: 0.5 cup (grated)
- egg: 1 piece (beaten)
- fresh basil: 0.5 cup (chopped)
- pasta sauce: 4 cups
Metric Conversion
Stages of cooking
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Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
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Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
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Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
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In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
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Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
