Eggplant Parmigiana

Slice the Eggplant (1) into 1/2" slices. Layer the slices in a colander, salting heavily as you go. Set side for 30 minutes, preferably over a towel or sink.

In the meantime, combine the Ricotta Cheese (1 cup) , Parmigiano-Reggiano (1/4 cup) , and Fresh Parsley (1 Tbsp) . Season with Salt (to taste) and Ground Black Pepper (to taste) . When desired taste achieved, mix in Egg (1) and set aside until needed.

Rinse the eggplant slices well and pat dry. Sprinkle the slices lightly with Salt (to taste) and Ground Black Pepper (to taste) .

Heat Olive Oil (as needed) in a large sauté pan over medium-high heat. Add the eggplant slices in a single layer and cook for 2 minutes on each side. Continue until all slices are par-cooked.

Spread 1/2 cup of the Tomato Sauce (2 3/4 cups) to the bottom of a 9x12 oval dish or 12" round dish. Arrange a layer of eggplant slices on top of the sauce, then top each slice with a heaping spoonful of ricotta cheese.

Sprinkle one-third of the first layer with Shredded Mozzarella Cheese (2 2/3 cups) . Repeat, making sure your final layer is covered with the tomato sauce then sprinkled with the remaining shredded mozzarella cheese.

Set dish on the center rack of the oven and bake until well browned and bubbly, about 35 minutes. Garnish with Fresh Basil (to taste) .

Serve and enjoy!Let stand for 10 minutes before serving and serve with bread or Spaghetti (8 oz) , and a side of grated Parmesan.