Ingredients:
2 (8 ounce) cans salt-free tomato sauce or 2 (8 ounce) cans regular tomato sauce
1 1/2 teaspoons oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 lb medium eggplants, peeled, sliced into 1/2 inch slices
1 cup part-skim ricotta cheese
2 ounces shredded part-skim mozzarella cheese
Directions:
Heat oven to 400.
Combine sauce ingredients in a small bowl and set aside.
place eggplant slices on oiled sheet and bake 15 minute reduce heat to 350.
Lightly oil 8″ square pan with spray.
Spoon 2/3 cup of the sauce in the bottom of prepared pan.
Top with 1/2 cup of the eggplant.
Drop ricotta by the spoonfuls onto eggplant.
Top with next layer of 2/3 cup sauce.
Add remaining eggplant slices and press them down lightly.
sprinkle with mozza then remaining sauce.
Sprinkle top with parmesan cheese.
Bake, uncovered 35 minute Let stand 5 minutes.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.