Eggplant Thingys (eggplant with rice and ricotta)
rec.food.cooking/LizR (1995)

This is something I came up with a while ago and I still really enjoy it. A friend refers to these as "Eggplant Thingys"

1 large eggplant (4-6 inches around)
1 cup cooked rice
1 cup ricotta cheese
parmesan
1/2 cup pasta sauce (I use Classico tomato and basil or any leftover scratch sauce)
olive oil

Peel eggplant and slice thinly (so you end up with rounds). Saute in olive oil until it starts getting soft and translucent.

I cook the rice while I'm slicing and sauteing. Then add the ricotta to the rice and mix well. Heat the oven to 350 F.

Put a layer of cooked eggplant slices on a baking sheet. Put a dollop of the rice-ricotta mixture in the middle of each slice. Top with another slice.

Then put a tablespoon of spaghetti sauce on each round and top with a little parmesan and maybe some fresh basil.

Bake at 350 for 20 minutes.

I especially like this with chicken.