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Eggplant Ricotta Bake


Eggplant Ricotta Bake Recipe

Ingredients:
  • 2 large eggplanats (1 to 1 pounds each) sliced lengthwise 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)
Directions:
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