Ingredients

2 large eggplants sliced lenthwise 1 1/4 inch thick

3 T Olive oil

Coarse salt and fresh ground pepper

1 container -15 oz. ricotta cheese

3 large eggs

1 cup grated Parmesan cheese

2 teaspoon dried oregano

1 jar - 16 oz marinara sauce

Preparation

  1. Preheat oven to 450 degrees. Arrange eggplant in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil. Season with salt and pepperBake until eggplant is tender and golden turning halfway through (25-30 min.)

  2. meanwhile in a medium bowl whisk together eggs, 1/2 cup parmesan, oregano, 1 1/2 t salt, 1/4 t of pepper. Brush an 8" sq. baking dish with oil.

  3. Lay a fourth of eggplant slices in bottom of prepared dish, spread with half of marinara sauce. Top with another fourth of eggplant, spread with half of ricotta mixture. Repeat layers, ending with ricotta. Sprinkle with remaining 1/2 cup parmesan. Bake until bubbling and golden. 20-25 minutes. Cool 10 minutes before serving.