Eggplant Ricotta Bake
rec.food.cooking/Dalma Ruiz Dickens/1996

3 medium eggplants
1 1/2 cups onion, chopped
1 1/2 minced garlic
2 cups nonfat ricotta cheese
1 1/2 cups part-skim mozzarella, grated
3/4 cup wheat germ
1 tsp oregano
1 tsp basil
2 to 3 large tomatoes, sliced

Spray cookie sheet with nonstick veggie spray. Slice eggplant into 1/3 inch circles. Place on cookie sheet; sprinkle a little salt on each slice.

Bake for 15 minutes at 350.

Saute onions and garlic until soft. Combine with cheeses.

Combine wheat germ and spices.

Coat large baking pan with veggie spray. Layer ingredients: eggplant, wheat germ, cheese, tomato, eggplant, tomato, wheat germ.

Cover pan and bake at 350 for 30 minutes. Uncover and bake additional 5 minutes. Serve warm. This is a pretty tasty dish. Enjoy!