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Ingredients
- 2 large eggplants, (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inches thick.
- 3 tablespoons olive oil, plus more for baking dish
- Course salt and freshly ground pepper
- 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
- 3 large eggs (2 extra-large eggs)
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh oregano, (or 2 teaspoons dried)
- 1 jar (18 ounces) store-bought marinara sauce (2 cups)
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggpland is tender and golden, turning halfway through 25 min to 30 min.
2. Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
3. Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinar 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 to 25 minutes. Cool 10 minutes before serving.
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