Eggplant Ricotta Bake

Name: Eggplant Ricotta Bake
Ingredients: 2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick; 3 tablespoons olive oil, plus more for baking dish; Coarse salt and ground pepper; 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups); 3 large eggs; 1 cup grated Parmesan cheese; 2 tablespoons chopped fresh oregano (or 2 teaspoons dried); 1 jar (16 ounces) store-bought marinara sauce (2 cups)

"This eggplant ricotta bake satisfies a craving for simple comfort food...."

INGREDIENTS

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2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick

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3 tablespoons olive oil, plus more for baking dish

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Coarse salt and ground pepper

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1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)

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3 large eggs

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1 cup grated Parmesan cheese

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2 tablespoons chopped fresh oregano (or 2 teaspoons dried)

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1 jar (16 ounces) store-bought marinara sauce (2 cups)

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