2eggplantsabout 1 lb each, sliced into 1/4 inch rounds
3cupsof tomato sauce
3tbspof grated Romano
1.5cupof part skim ricotta cheese
1/2cupof parsleychopped up
4ozfresh mozzarelladiced
2tspof garlic powder
1/4cupfresh chopped basil
Olive oil cooking spray
Salt and pepper to taste
1eggbeaten
Instructions
Pre heat oven to 400.
Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.
Preheat oven to 400. Lightly spray the eggplant with olive oil spray on both sides and place on rimmed baking sheets. Bake for 20-25 minutes, turning half way through until eggplant is tender and golden brown.
In a medium bowl combine ricotta, egg, parsley and a little salt and pepper.
In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture. A tablespoon of grated Romano and a bit more sauce sauce. Add another layer of eggplant and repeat the ricotta cheese, Romano cheese and sauce until everything is used up. Top with sauce, a tablespoons of Romano and the chopped mozzarella cheese.
Pop in the oven and bake until the cheese is melted and everything is heated through and bubbling, about 30 minutes at 400 Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!