Eggplant Parmesan Recipe

 

Ingredients

6 tbsp olive oil

2 large eggplants

salt and black pepper

1 cup  sauce

4 large eggs

20-ounce of ricotta

1 cup ground Parmesan

 

Directions

Preheat oven to 400° F.

Pour the oil between 2 rimmed baking sheets. Arrange the eggplant cuts on the prepared sheets and turn to cover in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.

Bake the eggplant, turning the baking sheets halfway through, until tender and starting to brown.

In another bowl, whisk together the eggs, ricotta, oregano,  and salt and pepper.

Put around ricotta mixture toward one side of a cut of eggplant.

Pour over the remaining marinara sauce. Top with the Parmesan.

Bake until the cheese has melted and the sauce is babbling, 30 minutes. Let it cool before serving.