EGGPLANT PARMESAN

1 1/2 pounds eggplant
1/2 cup oil
2 cups (1 pint) ricotta cheese
1 2/3 cups (15 ounce can) Contadina Italian-Style Tomato Sauce
1 garlic clove, crushed
1/2 teaspoon dried oregano leaves
1/2 cup Contadina Seasoned Bread Crumbs
2 tablespoons grated Parmesan cheese

Peel eggplant; cut into 1/4-inch slices. Fry on both sides in oil in large skillet until tender. Drain on paper towels.

Place half of eggplant slices in 12 x 7 1/2 x 2-inch baking dish. Spread half of ricotta cheese over eggplant.

Combine tomato sauce, garlic, and oregano. Pour half of sauce mixture over ricotta.

Combine crumbs and Parmesan cheese. Sprinkle half over top of sauce mixture. Repeat layers.

Bake in moderate oven (350 degrees F) 30 minutes or until sauce is bubbly.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Quick and Easy Cooking from Contadina, Carnation Co., 1986