peeled and cut into 3/4 inch slices
shredded mozzarella cheese
grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
Rinse eggplant in cold water. Spray a large skillet with cooking spray, place one layer of eggplant in the pan, and brown each side. Repeat with remaining eggplant slices.
In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes in the preheated oven, until sauce is bubbly.
Soak eggplant slices in vinegar for 10 minutes.