Eggplant Parmesan

1. Prepare your homemade sauce, do not even think of using a jar of store bought!
2.Slice the eggplant into 1/4 inch thick slices and lightly salt the slices and put them in a colander to release excess moisture. Keep them in the colander for about 1/2 hour. Then, remove the eggplant from the colander and lay slices on paper towels to soak up any extra moisture.
3.Preheat oven to 450°F. Brush eggplant lightly with olive oil on both sides and place on cookie sheets.
4.Bake for 20-25 minutes, turning half way through until eggplant is golden brown.
5. In a medium bowl combine ricotta, egg, parsley, basil and 1/4 cup of grated Pecorino Romano cheese.
6. In a 9×13 baking dish, lay a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, some mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated Pecorino cheese.
7. Cover the dish with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Then remove foil and bake an additional 8-10 minutes.
8. Let sit about 10 minutes then it’s time to feast!