Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 large eggplants	Wash and trim. Cut into ¾ inch slices
1 teaspoon salt
¼ cup olive oil
32 oz. low fat ricotta cheese	For vegan: use vegan ricotta cheese
16 oz. low fat Shredded mozzarella cheese	For vegan: use vegan mozzarella cheese
4 cups pasta sauce (meatless)	For vegan: check label to ensure vegan
1 cup parmesan cheese	For vegan: use vegan cheese
3 eggs Beaten. May substitute egg substitute	For vegan: use vegan plant based eggs
2 tablespoons basil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Sprinkle both sides of the eggplant slices with salt.
2	Place slices in a colander and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
3	Preheat oven to 350 degrees F (175 degrees C).
4	In a medium bowl, mix the ricotta, mozzarella cheese and ½ cup parmesan cheese.
5	Mix in egg and basil.
6	Rinse the eggplant in cold water until all salt is removed.
7	In a large skillet, heat olive oil over medium heat.
8	Place one layer of eggplant in the pan and brown each side.
9	Repeat with the remaining eggplant slices, using additional oil if necessary.
10	In a baking dish, evenly spread 1/3  of spaghetti sauce.
11	Arrange a single layer of eggplant slices on top of the sauce.
12	Top the eggplant with ½ of the cheese mixture.
13	Repeat layering process until all the eggplant and cheese mixture is used.
14	Pour remaining sauce on top of layers, and sprinkle with remaining parmesan cheese.
15	Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.	Cook until internal temperature reaches 165°F.