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Eggplant Parmesan

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    2 1/4 pounds  eggplant cut into half inch slices
    15 ounces  ricotta cheese
    one  egg beaten
mozzarella cheese cut into quarter inch slices
      Fresh basil
One onion finely diced
    Half a cup  grated Parmesan cheese
    Two jars  pasta sauce
      Olive oil
      Kosher salt
      Fresh garlic
    1 1/2 cups  breadcrumbs
    3/4 cups  grated Parmesan cheese
    3/4 cups  flour
    Five  eggs beaten

Sprinkle both sides of the slices of eggplant with kosher salt lightly. Let the eggplant slices set and release moisture for 30 minutes or one hour.

Sauté the garlic and onion in olive oil add pasta sauce, One fresh tomato diced and fresh basil. Cover and simmer, stirring frequently.

Combine one and a half cups of breadcrumbs with 1/2 of Parmesan cheese and place in a shallow dish. Put flour in a shallow dish and the five beaten eggs in a shallow dish. Dredge the egg plant in the flower then the eggs and finally the bread crumb mixture. Place the egg plant on a sheet pan and drizzle a little olive oil over each slice. Bake in a 425° oven for 20 minutes turning each slice at the halfway point until nicely browned.

Mix the ricotta cheese and half a cup of Parmesan cheese adding any other seasoning you would like.
Spread some of the pasta sauce on the bottom of a 9 x 13" casserole dish. Place a layer of eggplant on top of the pasta. Next lay the slices of mozzarella on top of the egg plant then spread the ricotta Parmesan cheese mixture on top of the mozzarella. Add a layer of sauce on top of the cheese mixture. Repeat layers until pan is full. Big uncovered in a 350° oven for 35 minutes or until bubbly. Remove from oven and let set 10 minutes before serving

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