Eggplant Ricotta Bake

Name: Eggplant Ricotta Bake
Yield: Serves 4
Ingredients: 2 large eggplanats (1 to 1 ¼ pounds each) sliced lengthwise ¾ inch thick; 3 tablespoons olive oil plus more for baking dish; Coarse salt and freshly 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)

Eggplant Ricotta Bake was pinched from <a href="http://www.pbs.org/food/recipes/eggplant-ricotta-bake/" target="_blank">www.pbs.org.</a>

INGREDIENTS

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2 large eggplanats (1 to 1 ¼ pounds each) sliced lengthwise ¾ inch thick

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3 tablespoons olive oil plus more for baking dish

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Coarse salt and freshly ground pepper

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1 container (15 ounces) part-skim ricotta cheese

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(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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