Ingredients
Olive Oil
1 Eggplant Sliced Horizontally. Leave the skin on.
Salt and Pepper
1-1/2 Cups Marinara Sauce
2 Large Eggs
1 15-Oz Container of Ricotta Cheese
1/2 Tsp Ground Oregano
Italian Seasoning
Progresso Italian Style Bread Crumbs
Instructions
1. Lightly cover a cookie sheet with olive oil. I painted some on with a pastry brush. Dip each piece of eggplant in olive oil, covering both sides. Then dip the eggplant in the bread crumbs covering both sides. Place the egg plant on the cookie sheet. Do this for all of the slices of eggplant. Do not overlap the egg plants. I had to use 2 cookie sheets. **NOTE: Eggplant soaks up the olive oil. So quickly put it in the olive oil.**
2. Bake the eggplant at 450 degrees F for 12-15 minutes until it is soft and turning a golden brown. Remove from the oven and let it cool.
3. In a 9x13 pan spread out 1/2 cup of marinara sauce.
4. In a large mixing bowl whisk together the eggs, ricotta, oregano, Italian Seasoning, 1 Cup of Mozzarella, and 1/4 tsp salt and pepper.
5. Place about 3 Tbsp of the ricotta mixture on one middle of the eggplant slice and fold in half. Put it in the baking dish. Do this for all of the eggplant.
5. Top the eggplant with the remaining cup of marinara sauce and mozzarella. Sprinkle with parmesan.
6.Bake at 400 Degrees F until the cheese has been melted and the sauce is bubbling, 20-25 minutes. Let it cool for 5 minutes before serving.
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