Parmesan Eggplant

Ingredient 
50 ml vegetable oil 1/4 cup
1 medium eggplant, peeled & sliced 1
375 ml ricotta cheese 1 1/2 cup
375 ml tomato sauce 1 1/2 cup
1 clove garlic, minced 1
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 tomatoe 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