5 eggplants, cut into 1/4 inch slices
1/4 vegetable oil
250 grams ricotta cheese
6 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1/4 cup chopped fresh basil
1 liter pasta sauce
1 Fry egglplant slices to a light brown using vegetable oil.
2 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.
3 In a lasagna baking dish, evenly spread 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.
5 Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.