Ingredients

• 1 Eggplant
• 1.5 tbsps - Salt
• 8 tbsp - 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 - Spaghetti Sauce

How to Make Eggplant Parmesan

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the eggplant into 3/4 to 1-inch-thick slices. Sprinkle both sides of the eggplant slices with salt.
• Place the slices in a colander and place a dish underneath to capture the liquid that will drain out.
• Allow the eggplant to sit for 30 minutes. Rinse the eggplant in cold water until all salt is removed.
• In a medium-to-large-sized mixing bowl, mix the ricotta, mozzarella cheese, and 1/4 cup Parmesan cheese.
• Add the egg and basil, and mix until well blended.
• In a large skillet, heat 4 tbsps of oil. Place one layer of eggplant in the pan and brown each side. Fry all of the eggplant slices.
• In a 9 x 13 inch baking pan, pour 1.5 cups of marinara sauce, spread evenly in the pan.
• Layer the eggplant slices on top of the sauce. Layer a portion of the mixture made in Step 3.
• Repeat layering process until all of the eggplant and cheese mixture is used.
• Pour remaining sauce on top of layers and sprinkle remaining Parmesan cheese on top of the sauce.
• Bake in a 350 degrees F (175 degrees C) oven for 30-45 minutes, until the sauce is bubbling.