Anybody can make this! The secret lies in not using watery, soggy eggplant. So, with that being said, you prepare your eggplants ahead of time and let them “dry” in the fridge overnight. It comes out so perfect that you’ll be making this easy dish a lot.

2 medium sized eggplants, peeled and sliced into thin circles
1 15 oz. container ricotta cheese
1 egg, beaten
2 20+ oz. jars marinara sauce (I use Paul Newman’s, feel free to use whatever)
1 cup shredded Parmesan
8 oz. of shredded mozzarella

Night before: take a large plate and place 3 paper towels on it; place the eggplant circles around the plate in one single layer; place 3 more pieces of paper towels and repeat until all eggplant is used.  Place another plate, or a medium sized cutting board, etc., on top of the last sheet of paper towels – this is for pressure – then place in the fridge overnight. (You won’t believe how wet those paper towels are gonna be, and that’s what always makes eggplant parm too soggy!)

When ready to cook, preheat oven to 350 degrees and get out a 9 x 13 in pan, spray it then spread about 1 cup of sauce on the bottom, set aside.

Into a medium sized bowl, empty the ricotta and mix in the egg well, then sprinkle some parm cheese in and mix again.

Now layer the eggplant, spread some ricotta mixture on top of that, some sauce and sprinkle parm cheese on top of sauce. Keep repeating until the last layer is sauce. Bear in mind that you may not use all of the sauce – I usually have about 1/2 jar leftover. Now sprinkle the mozzarella on top and cover with foil. Bake for 45 minutes, take foil off then bake for 5 more. Let set for 10 minutes.

Wow!