1 large eggplant, sliced 1/4′
2 cups ricotta
2 large egg beaten
2 tbsp parsley
2 tbsp oregano
1 tsp minced garlic
3 cups tomato sauce
8 oz shredded mozzarella cheese
Grated Parmesan cheese
Italian bread crumbs
Dip eggplant into egg and bread crumbs.
Place on oiled cookie sheet and broil for 3-4 minutes or until browned on each side.
Place slices on paper towel to drain.
Preheat oven to 350. In a small bowl combine ricotta, 1 egg, and spices.
Spread 1 cup tomato sauce in 9″ x 13″ baking dish. Layer eggplant, cheese mixture & mozzarella. Repeat layers with remaining ingredients.
Top with sauce and sprinkle with parmesan cheese.
Bake 45 minutes, let stand 10 minutes before serving.
Compliments of: Farms View Roadstand