Eggplant Ricotta Bake
recipe from Lisa@ The Cutting Edge of Ordinary from Everyday Food

2 large eggplants (1 to 1 ¼ pounds each)

3 tablespoons olive oil

salt & pepper

1 container (15 ounces) ricotta cheese (use whole milk for better results)

3 large eggs

1 cup grated Parmesan cheese (divided)

2 tablespoons chopped fresh oregano (or 2 teaspoons dried)

1 tablespoon dried Italian seasoning

2 tablespoons fresh chopped parsley (or 1 tablespoon dried)

1 jar spaghetti sauce (16 ounces)

 

Preheat the oven to 450. You are going to roast the eggplant on high heat.

 

Slice the eggplant lengthwise into ¾ inch pieces. You don’t need to peel them, but take off the ends! Lay them on 2 baking sheets that you have greased lightly with cooking spray. Brush oil on both sides of the eggplant and season with salt & pepper. Roast until eggplant is tender and golden, turning halfway through. This should take 10 to 15 minutes on each side. Keep an eye on them! You don’t want them to burn! Turn the oven down to 350.

 

Meanwhile in a medium bowl, stir together the ricotta, eggs, ½ cup of the Parmesan, oregano, seasonings and parsley. Season with salt and pepper.

 

Spray an 8x8 inch pan with cooking spray. Lay a forth of the eggplant slices in the bottom of the pan and spread with sauce. Top with another fourth of the eggplant and spread with ½ of the ricotta cheese mixture. Repeat the layers, ending with ricotta. Sprinkle with the remaining ½ cup of Parmesan. Bake at 350 until bubbling and golden, 20 to 25 minutes. Let this cool at least 15 minutes before you cut into it or you will have a goopy mess, and no one wants that.