Description
This makes a delicious entree served with a salad and garlic bread.
Ingredients
- 1 eggplant, cut into 3/4 inch slices
- 1 ½ tablespoons salt
- 8 tablespoons olive oil
- 8 ounces ricotta cheese
- 6 ounces shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg, beaten
- ½ cup chopped fresh basil
- 4 cups pasta sauce
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 9×13 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 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.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 40 mins
Servings: 8