This classic Italian-American dish is perfect for a weeknight dinner! Golden-brown eggplant get layered with gooey ricotta, Parmesan, tomato sauce and fresh basil.
- 1 eggplant, cut into 3/4-inch slices
- 8 tablespoons olive oil
- 8 ounces ricotta cheese
- 6 ounces Mozzarella cheese, grated
- 1/2 ground meat in sauce
- 1/2 cup Parmesan cheese, grated
- 1 egg beaten
- 1/2 cup fresh basil, chopped
- 4 cups pasta sauce
Preheat oven to 350°F in a medium bowl mix ricotta, Mozzarella cheese and 1/4 cup Parmesan cheese. Mix in one egg and basil. Stir well. Set aside.
Cut up the eggplant slices, and in a large skillet, heat 4 tablespoons
olive oil over medium heat.
Add bread crumbs to a medium bowl and flour in another bowl, and in a third bowl add 1 beaten egg. Dredge the eggplant first in flour, then egg and finally the bread crumbs.
In the pan, brown the eggplant on both sides, and remove to a plate lined with a towel to drain. Cook in batches until all eggplant is cooked.
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 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 eggplant layers, and sprinkle with remaining Parmesan cheese .
Bake 30 to 45 minutes in the oven, until sauce is bubbly.
Let cool 5 minutes and serve hot.