Ingredients:
1/2 cup olive oil
1 medium eggplants, peeled, sliced and divided
2 cups ricotta cheese
2 tablespoons chopped fresh chives
2 cups spaghetti sauce or 2 cups chopped fresh tomatoes
1 teaspoon crushed garlic
1/2 teaspoon dried oregano, crushed
1/2 cup seasoned bread crumbs
3 tablespoons grated romano cheese
Directions:
Preheat oven to 350 degrees F.
In a heavy bottomed skillet, cook eggplant in olive oil until tender.
Drain.
Mix tomato (sauce) with garlic and oregano.
Add chives to ricotta.
Mix crumbs with Romano.
In greased 12 X 8 baking dish, place half the eggplant.
Top with 1/2 the ricotta.
Top with 1/2 the tomato mixture.
Top with 1/2 the crumb mixture.
Repeat.
Bake for 30 minutes or until bubbly.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.