Eggplant Parmesan I Recipe

Ingredients <br>- 1 eggplant, cut into 3/4 inch slices <br>- 1 1/2 tablespoons salt <br>- 8 tablespoons olive oil <br>- 8 ounces ricotta cheese <br>- 6 ounces shredded mozzarella cheese <br>- 1/2 cup grated Parmesan cheese <br>- 1 egg, beaten <br>- 1/2 cup chopped fresh basil <br>- 4 cups pasta sauce <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: 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. <br>step 4: 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. <br>step 5: Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly. <br>

Ingredients
- 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

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

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