This makes a delicious entree served with a salad and garlic bread
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 40 mins
Ingredients
Instructions
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