eggplant parmesan i

Ingredients

• Servings: 8
• 1 eggplant, cut into 3/4 inch slices
• 1 1/2 tablespoons salt
• 8 tablespoons olive oil
• 8 ounces ricotta cheese
• 6 ounces shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 1/2 cup chopped fresh basil
• 4 cups pasta sauce

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 40 mins


• 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.
• 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.
• 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.
• 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.
• bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.