Spray eggplant slices with oil and cook in a non stick frypan until golden.
Place ricotta, egg, ½ jar Leggo’s Pasta Bake and parsley in a large bowl. Season to taste.
Lightly grease 4 x 1 cup capacity ovenproof ramekins. Place a large slice of eggplant in each ramekin to cover base. Layer remaining eggplant slices and ricotta mixture on top, finishing with eggplant slices. Spoon over remaining Leggo’s sauce and sprinkle with cheese.
Bake in a preheated oven at 180ºC for 20 minutes or until golden. Stand for 5 minutes before serving.