basil leaves, thinly sliced
-2 cups fresh or jarred marinara sauce, divided
-2 cups grated part-skim mozzarella, divided
-1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees. Sprinkle eggplant slices with salt. Set in a colander for 30 minutes to release some of the vegetable’s moisture. Rinse and pat the slices dry.
Coat a large, heavy skillet with non-stick cooking spray. Place the pan over medium heat and add a few of the eggplant slices. Cover and reduce heat to low. Cook two to three minutes until the slices brown. Lightly spray the tops of the slices with cooking spray and flip them. Cook another two to three minutes, until browned. Repeat the steps with the rest of the eggplant slices.
Mix the ricotta with the egg and the basil in a medium bowl; set aside. Spread one cup of tomato sauce inside a square baking dish. Add a layer of eggplant slices, and
