Eggplant Parmigiana

Ingredients:

• 3 Egg Plants
• 2-3 tbsp. Olive Oil
• 3/4 cup Italian Seasoned Bread Crumbs
• 1 cup Shredded Mozzarella Cheese
• 1/4 cup Parmesan Cheese
• 15 oz. Ricotta Cheese
• 4 cups Pasta Sauce
• Salt/Pepper (to taste)

Instructions:

1. Preheat oven to 450º F.
2. Slice egg plant into 1/2 inch thick pieces and place onto two baking sheets.
3. Drizzle with olive oil and salt.
4. Bake for 30 minutes, flipping the egg plant half way through the cooking time.
5. Meanwhile, prepare bread crumb topping by combining bread crumbs, 1/2 cup mozzarella, 2 tbsp. parmesan, and 1 tbsp. olive oil.
6. In a separate bowl, prepare cheese filling by combining ricotta, 1/2 cup mozzarella, 2 tbsp. parmesan, and black pepper.
7. Once egg plant is done, lower oven to 350º F.
8. Add one cup of pasta sauce to bottom of 13 x 9 inch baking dish that has been prepared with cooking spray.
9. Layer as follows: half of eggplant, one cup of pasta sauce, all of the cheese filling, one cup of pasta sauce, remainder of eggplant, remainder of pasta sauce, 1/2 cup mozzarella, all of bread crumb mixture.
10. Cover and bake for 15 minutes, then for another 15 minutes uncovered.