Ingredients
8
8 servings
- •1 eggplant, cut into 3/4 inch slices
- •1.5 tablespoons salt
- •8 tablespoons olive oil
- •8 ounces ricotta cheese
- •6 ounces shredded mozzarella cheese
- •0.5 cup grated Parmesan cheese
- •1 egg, beaten
- •0.5 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 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, until sauce is bubbly.
Nutritional Facts
Per 8 servings
- Calories: 369
- Carbohydrate: 24g
- Fat: 25g
- Fiber: 6g
- Protein: 14g
- Sugar: 13g
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