I think this might be the best dish I've ever made! However, I substituted heavily for what I had on-hand:
My eggplant was small, so I also used slices of zucchini and yellow squash.
I had no ricotta and only a little mozzarella, so I placed slices of provolone over the eggplant and squash, then mixed the shredded cheese I had on hand (a little motz, some 5-cheese Italian blend and Parmesan) with the egg. I forgot to put the basil in the mixture, so I just layered it on top.
I only had a half-jar of pasta sauce and used it on the bottom layer. For the top layer, I used 8 oz. tomato sauce with a little water to thin it out, mixed with two cloves of fresh pressed garlic and some dried Italian seasonings spice mix.
I also used fresh chopped tomato on top before sprinkling with the remaining parm.
OH MY, SOOOO GOOOD.
PS - No need to peel your eggplant, there's lots of fiber in the skin, and it doesn't detract from the taste or texture.
Also, you can skip the salting, etc. in Step 1 if your eggplant is fresh and firm-skinned.
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