RecipesFromScratch.com - Eggplant Parmesan 2

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Eggplant Parmesan

1/2 cup of olive or vegetable oil
1 medium eggplant (about 1 1/2 pounds), peeled, sliced
1 carton (15 ounces) of ricotta cheese
one 15 ounce can of Italian Style Tomato sauce
1 clove garlic, minced
1/2 teaspoon of dried oregano leaves, crushed
1/2 cup of Seasoned bread crumbs
2 tablespoons of grated Parmesan cheese

Heat oil in large skillet. Add eggplant; cook for 2 to 3 minutes on each side or until tender. Remove from oil with slotted spoon. Drain on paper towels.
Place half of eggplant slices in greased 12x7 1/2 inch baking dish. Spoon half of ricotta cheese over eggplant.
Combine tomato sauce, garlic and oregano in small bowl. Pour half of tomato sauce mixture over ricotta cheese.
Combine bread crumbs and Parmesan cheese in separate small bowl; sprinkle half over top of sauce mixture. Repeat layers.
Bake in preheated 350ºF. oven for 30 minutes or until sauce is bubbly. Makes 6 servings

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