A good option for vegetarians or meatless Mondays. Eggplant is hearty, filling and especially delicious layered with cheese! I serve with bread and salad. (from Martha Stewart Everyday)
2 large eggplants, sliced lengthwise into 3/4" thick strips
3 tablespoons olive oil, plus more for dish
kosher salt and ground pepper
15 oz container part-skim ricotta cheese
3 large eggs
1 cup grated Parmesan cheese
2 teaspoons dried oregano, or 2 tablespoons fresh
one 16 oz jar good store-bought marinara sauce
Preheat oven to 450 degrees. Place eggplant slices in a single layer on rimmed baking sheets. Brush on both sides with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, then flip slices over and bake another 10-15 minutes.
Meanwhile, whisk together the ricotta, eggs, 1/2 cup parmesan, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Oil an 8x8 baking dish. Place 1/4 of the roasted eggplant slices in the bottom of the dish, then cover with half of sauce. Top with another 1/4 of the eggplant, then cover with half of ricotta mixture. Repeat layers, then sprinkle top with remaining parmesan cheese. Bake for 20-25 minutes, and let cool for 10 minutes before serving.
*Live near Trader Joe's? I also like to get their frozen breaded eggplant patties. Prepare as directed, then layer with marinara sauce and mozzarella cheese in a casserole dish and bake until bubbly. Serve over spaghetti or make sub sandwiches on french bread.