Eggplant Parmesan

1 eggplant cut into ¼ inch slices

1 ½ tbls salt

8 tbls olive oil

8 oz ricotta cheese

6 oz shredded mozzarella cheese

½ cup grated parmesan cheese

1 egg beaten

½ cup chopped fresh basil

4 cups pasta sauce

Sprinkle both sides of the eggplant slices with salt.

Place in colander and drain for 30 minutes

Preheat oven to 350

In medium boil mix the ricotta, mozzarella, and ¼ cup parmesan cheese, mix in egg basil

Rinse eggplant in cold water until all salt has been removed

In a large skillet hat 4 tbls olive oil over medium heat.

Place one layer of eggplant in the pan, brown each side, repeat with remaining slices

In a 9x13 inch baking dish evenly spread 1 ½ cups of spaghetti sauce.

Arrange a single layer of eggplant slices on top of the sauce.

Top the eggplant with ½ of the cheese mixture

Repeat layering process until all the eggplant and cheese is used.

Pour remaining sauce on top of the layers and sprinkle with remaining parmesan cheese

Bake 30 to 45 minutes until is bubbly.