Eggplant Parmesan
Ingredients
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzerella cheese
1/4 cup grated parmesean cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
Directions
- Sprinkle both sides of the eggplant slices with salt. Place them in a colander and place a dish underneath the colander. Allow to sit for 30 minutes so that the lidquid will sweat out of the eggplant.
- Preheat the oven to 350 degrees F.
- In medium bowl, mix the ricotta, mozarella and 1/4 cup Parmesan.
- Mix in egg and basil.
- Rinse the eggplant in cold water until all the salt is removed. In a large skillet, heat four 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.
- In a 9x13 inch baking dish, evenly spread 1 1/2 cups of pasta 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 untli all the eggplant and cheese mixture is used.
- Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
- Bake 30-45 minutes until sauce is bubbly.