Classic Eggplant Parmesan

First, prepare the eggplant by sprinkling both sides of its slices with salt. This helps remove excess moisture and makes the eggplant more suitable for cooking. Place the slices in a colander, positioning a dish underneath to collect any liquid that will be released during this process. Allow the eggplant to sit for 30 minutes, allowing it to release its excess moisture.

Then, preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius). In a medium-sized bowl, combine the ricotta cheese, mozzarella cheese, and 1/4 cup of Parmesan cheese. Mix in the egg and basil to create a well-balanced filling.

Next, rinse the eggplant slices thoroughly in cold water until all the salt has been removed. This step is crucial to remove excess saltiness and make the eggplant more palatable. In a large skillet, heat 4 tablespoons of olive oil over medium heat.

Now, place one layer of eggplant slices in the pan and brown each side. Repeat this process with the remaining eggplant slices, using additional oil if necessary to prevent sticking.

After that, arrange a single layer of eggplant slices in the bottom of a 9x13 inch baking dish. Spread an even layer of spaghetti sauce over the eggplant, covering it completely.

Then, add a single layer of eggplant slices on top of the sauce. Follow this by adding 1/2 of the cheese mixture, spreading it evenly to cover the eggplant. Repeat this layering process until all the eggplant and cheese mixture has been used up.

Once you've completed the layering process, pour the remaining sauce over the top of the layers. Finally, sprinkle the remaining Parmesan cheese over the sauce to complete the dish.

Finally, bake the eggplant and cheese mixture in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 30 to 45 minutes, or until the sauce is bubbly and hot.