2 cups of tomato sauce 1/2 teaspoon of oregano 1/4 teaspoon of basil 1/2 clove garlic 1 teaspoon of salt 1 large eggplant (2 lb.) or 2 small, thinly sliced oil 1 cup of Ricotta cheese 2 tablespoons of fresh parsley 3 tablespoons of grated Parmesan cheese 4 ounces of Mozzarella cheese thinly sliced
Cook tomato sauce with oregano, basil, garlic, and salt. Place eggplant on large baking sheet, brush with oil, and broil about 5 minutes on each side, until lightly browned. Layer ingredients as follows: sauce, eggplant, Ricotta cheese mixed with parsley, Parmesan cheese, sauce, eggplant, Mozzarella cheese, sauce . . . continuing until all ingredients are used. End with a layer of mozzarella cheese, and sprinkle top with Parmesan cheese. Bake at 350ºF. for 20 - 25 minutes, until cheese is melted. Makes 4 servings
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