1large eggplant, sliced into 3/4 inch thick pieces
1 ½tbspof salt
8tbspof olive oil
8ozof ricotta cheese
6ozof shredded mozzarella cheese
½cupof grated Parmesan cheese
1large egg, beaten
½cupof freshly chopped basil
4cupsof pasta sauce
Instructions
Sprinkle salt on both sides of the eggplant slices.
Place the slices in a colander and position a dish underneath to collect the liquid. Let it sit for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
In a medium-sized bowl, combine the ricotta, mozzarella cheese, and 1/4 cup of Parmesan cheese. Mix in the egg and basil.
Rinse the eggplant with cold water to remove the salt.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Cook one layer of eggplant at a time until both sides are browned. Repeat with the remaining eggplant slices, adding more oil if needed.
Spread 1 1/2 cups of spaghetti sauce evenly in a 9x13 inch baking dish.
Arrange a single layer of eggplant slices on top of the sauce.
Spread half of the cheese mixture over the eggplant.
Repeat the layering process until all the eggplant and cheese mixture is used.
Pour the remaining sauce over the layers and sprinkle with the remaining Parmesan cheese.
Bake in the preheated oven for 30 to 45 minutes, or until the sauce is bubbly.