Ingredients

• 1 Eggplant, sliced
• 1 1/2 Tablespoons Salt
• 8 Tablespoons Olive Oil
• 8oz Ricotta Cheese
• 6oz Mozzarella Cheese, shredded
• 1/2 Cup Parmesan Cheese, grated
• 1 Tablespoon Egg Replacer
• 1/2 Cup Fresh Basil, chopped
• 4 Cups Pasta Sauce

Instructions

1. Sprinkle the eggplant with the salt, on both sides, and layer in a colander to drain; let sit for 30 minutes.
2. Preheat the oven to 350?F.
3. Mix together the ricotta, mozzarella, 1/4 cup parmesan with the egg replacer and basil in a medium bowl.
4. Rinse the eggplant and dry thoroughly. In a large skillet over medium heat, heat half the oil then brown the eggplant on both sides in batches, adding more oil as necessary.
5. Spray a large baking dish with cooking spray then spread 1 1/2 cups of the pasta sauce on the bottom of the dish. Place a single layer of the eggplant on top, then top that with 1/2 of the cheese mixture. Repeat until cheese and eggplant are gone, then pour remaining sauce on top and sprinkle with left over parmesan cheese.
6. Bake for 45 minutes or until sauce is bubbly.
7. Serve and enjoy!

http://vegonline.org/vegetarian-entrees/eggplant-parmesan-recipe-2/