Eggplant Parmesan with Ricotta & Basil

2 medium eggplants (about 2 lbs. total)
1/3 c. mayonnaise
3/4 c. bread crumbs
1-1/2 c. tomato sauce
1 garlic clove, pressed
2 T. dry red wine
1 c. part-skim ricotta cheese
1/2 c. grated Parmesan cheese
1/2 lb. grated mozzarella cheese, divided
2 T. minced fresh basil or 1 t. dried basil

Peel the eggplant and slice it 1/2" thick. Place the mayonnaise in a dish and the bread crumbs on a plate. With a pastry brush, lightly coat both sides of each eggplant slice with mayonnaise, then dip in the bread crumbs to coat both sides. Place the slices on a baking sheet and broil on both sides until golden brown and tender but not mushy. Place the eggplant on a platter and let cool. (Can be done the day before.)

Preheat oven to 375 degrees.

Combine the tomato sauce, garlic, and red wine in a medium bowl. In a separate bowl, beat together the ricotta and Parmesan cheeses.

Pour half the sauce into a 12 x 7" baking dish. Cover with half the eggplant slices, then spoon on all the ricotta mixture. Sprinkle on half the mozzarella cheese, then all the basil. Place the remaining eggplant slices on top, pour on the remaining sauce, then top with the rest of the mozzarella cheese.

Cover the dish with aluminum foil. (Can stop here and chill for up to 8 hours. Bring to room temperature before baking.) Bake, covered, for 15 minutes; remove the foil and bake 15 minutes more or until hot and bubbly. Remove from the oven and let sit 10 minutes before serving.

Serves 4-6.

Adapted from Quick Vegetarian Pleasures, p. 158.