3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1 extra-large egg
1/2 cup plus 2 tablespoons freshly grated Parmesan Salt
1/4 cup ricotta cheese
Freshly ground black pepper
1/4 cup half-and-half
1/2 cup good bottled marinara sauce
Step 1 # Preheat oven to 400 degrees. Slice the eggplant. Heat oil in a skillet,and then add eggplant. Turn and allow to lightly brown on each side, about 5 minutes.
Step 2 # Drain the eggplant over paper towels. Add ¼ cup of the parmesan, as well as the egg, half and half, ricotta, and salt and pepper to a small bowl and mix well.
Step 3 # Layer the eggplant, marinara sauce, and ricotta mixture, sprinkling each layer with salt, pepper, and some parmesan. Pour on the rest of the marinara, then sprinkle the remaining parmesan on top. Bake for about 30 minutes, until the mixture sets and the top browns.