| Eggplant Parmesan I |  | Submitted by: Karen
Rated: 4 out of 5 by 118 members | Prep Time: 25 Minutes
Cook Time: 45 Minutes | Ready In: 1 Hour 40 Minutes
Yields: 8 servings | "Wonderful directions for preparing eggplant if you've never done it before. The eggplant is layered in a large pan with marinara sauce, mozzarella, ricotta and Parmesan cheese. This it 's baked until the cheese topping is golden." 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 | | DIRECTIONS: | 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. | | 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. | | 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. | | 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. | | 5. | Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly. | | |
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