Rating: 4.5 stars 4.3
547 Ratings
  • 5 star values: 320
  • 4 star values: 147
  • 3 star values: 50
  • 2 star values: 20
  • 1 star values: 10

This makes a delicious entree served with a salad and garlic bread.

Recipe Summary

25 mins
45 mins
30 mins
1 hr 40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

  • Rinse the eggplant in cold water until all salt is removed. In a large skillet, 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 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti 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.

Nutrition Facts

369 calories; protein 14.1g; carbohydrates 23.5g; fat 24.7g; cholesterol 52.5mg; sodium 2074.6mg. Full Nutrition