Triple-cheese Eggplant (aubergine) Parmigiana

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 large firm eggplant, cut into 1/2 inch slices
• 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 or 2 teaspoons dried basil
• 3 cups angie bella marinara sauce (or your favorite tomato pasta sauce)

Recipe

• 1 if you're a fan of salting eggplant to remove possible bitterness, proceed.
• 2 i try to purchase the youngest, freshest eggplant i can and skip that step, finding that it actually seems to contribute to the eggplant's ability to soak up oil.
• 3 preheat oven to 350 degrees f.
• 4 mix the ricotta, mozzarella cheese and 1/4 cup of the parmesan cheese.
• 5 mix in egg and basil.
• 6 in a large skillet, quickly saute eggplant in 4 tablespoons.
• 7 of olive oil, browning each side.
• 8 repeat with remaining eggplant slices; add more olive oil if necessary.
• 9 in a 9x13 inch baking dish, spread 1 1/2 cups of marinara sauce.
• 10 arrange a single layer of eggplant slices on top of the sauce.
• 11 top eggplant with half of the cheese mixture.
• 12 repeat layering until all of the eggplant slices and cheese mixture are used.
• 13 pour the rest of the marinara sauce on top of the layered dish, and sprinkle with remaining parmesan cheese (and some extra mozzarella, if you like).
• 14 bake until sauce is bubbly, about 30 to 45 minutes.