Ricotta cheese adds an extra touch to a delicious eggplant parmigiana. Sometimes I don't use this much pasta sauce- see how you go. Serve with a simple green salad and plenty of garlic bread to mop up the sauce!
1 eggplant, cut into 2cm slices
1 1/2 tablespoons salt
8 tablespoons (160ml) olive oil
250g ricotta cheese
185g shredded mozzarella cheese
60g grated parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups (1 litre) tomato-based pasta sauce
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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 180 degrees C. In a medium bowl, mix the ricotta, mozzarella cheese and half the parmesan cheese. Mix in egg and basil.
Rinse the eggplant in cold water until all salt is removed. In a large frypan, 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 20x30cm baking dish, evenly spread 1 1/2 cups of pasta 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.