Eggplant Parmesan 2

1 eggplant sliced into 3/4 inch slices
1 tablespoon salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated fresh parmesan cheese
1 egg (beaten)
1/2 cup chopped fresh basil
4 cups marinara or spaghetti sauce

1. Sprinkle both sides of the eggplant slices with salt.

2. Place slices in a colander.

3. Place colander in a large dish to collect the liquid that will sweat out of the eggplant.

Let it sit for 25 to 30 minutes.
Preheat oven to 350 degrees.

1. In a medium bowl mix the ricotta, mozzarella and 1/4 cup of the parmesan cheese.

2. Mix in the beaten egg and the basil.

3. Rinse eggplant under cold water to remove all salt.

4. In a large heavy skillet heat 4 tablespoons of the olive oil over medium heat.

5. Place eggplant slices in single layer in skillet, browning on each side. Add more oil if necessary.

6. Drain on paper towels.

7. Grease a 9 x 13 inch baking dish.

8. Evenly spread 1 1/2 cups of the marinara in the baking dish.

9. Place a single layer of eggplant slices in the sauce.

10. Top with 1/2 of the cheese mixture.

11. Repeat layering until all eggplant and cheese mixture is used.

12. Pour remaining marinara sauce over top.

13. Sprinkle with remaining Parmesan cheese.

14. Bake 30 to 45 minutes in the preheated oven until the sauce is bubbly.