50 ml vegetable oil 1/4 cup
1 medium eggplant, peeled & sliced
375 ml ricotta cheese 1 1/2 cup
375 ml tomato sauce 1 1/2 cup
1 clove garlic, minced
2 ml dried oregano 1/2 tsp
125 ml seasoned bread crumbs 1/2 cup
30 ml parmesan cheese, grated 2 tbsp
In a large skillet; heat oil. Add eggplant and cook for 2 to 3 minutes on each side until tender. Remove and drain on paper towels.
Place half of eggplant slices in greased baking dish. Spoon half of ricotta cheese over.
In a small bowl; combine tomate sauce, garlic and oregano. Pour half of sauce mixture over cheese.
In separate small bowl; combine bread crumbs and parmesan cheese. Sprinkle half over top of sauce mixture. Repeat layers.
Bake in preheated 350 F (180 C) oven for 30 minutes.
Serves 6