Eggplant Parmigiana
You'll never miss the meat with this hearty Italian dish.
1 eggplant, sliced
1 1/2 Tablespoon(s) salt
8 Tablespoon(s) olive oil
8 Ounce(s) ricotta cheese
6 Ounce fresh whole milk mozzarella cheese, grated
1/2 Cups freshly grated Parmesan cheese
1/2 Cups chopped basil leaves
4 Cups jarred marinara (such as Barilla)
Slice eggplant into 3/4 inch slices. Mix ricotta, mozzarella, 1/4 cup of the paremsan, the beaten egg, and basil. Heat 4 T oil in skillet. Brown each side of all of the eggplant slices. Spread 1.5 cups of the pasta sauce in the bottom of a baking dish (sprayed with Pam). Arrange slices of browned eggplant on top. Top eggplant layer with half of the cheese mixture. Layer again. Pour the remaining sauce over the top and sprinkle with Parmesan.
Bake 40 minutes at 375 degrees.

*Tip - place ball of fresh mozzarella in the freezer for a few minutes before shredding. It makes it easier to shred!

From the kitchen of Emily Kleiber