EGGPLANT PARMESAN

EGGPLANT PARMESAN
This one is good one for first time "Parmesan Eggplant" makers. Bake until the cheese top is golden.

1 eggplant cut into ¾-inch slices
1-1/2 Tbsp. salt
8 tbsp. olive oil
8 oz. ricotta cheese
6-oz. shredded Mozzarella cheese
½ cup grated Parmesan cheese
1 egg, beaten
½ cup chopped fresh basil
4 cups pasta sauce

Sprinkle both sides of eggplant slices with salt. Place slices in a colander, and place the dish underneath the colander to capture the liquid that will sweat out of the eggplant. Allow sitting for 30 minutes.

Preheat oven to 350^. In a medium bowl, mix the ricotta, mozzarella cheese, and a ¼ cup of Parmesan cheese. Mix in egg and basil.

Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4-tbsp. olive oil over medium heat. Place one layer of eggplant into the pan, brown each side. Repeat with the remaining eggplant slices, using additional oil if necessary.

In a 9-x-13-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 with eggplant and ½ 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.