Eggplant Parmigiana a la Em-dawg

2-3 eggplants
1 lb ricotta
1 lb mozzarella – either grated or cut into cubes
2 Tb parmesan cheese
2 tsp parsley
salt & pepper
tomato sauce
olive oil

Slice eggplant in ¼ inch slices. Spread on a baking sheet in one layer. Sprinkle with salt and pepper. Drizzle a little oil on top. Bake at 350 degrees, l turning 1 time after about 5 mins. Cook for about 5 more mins. Repeat with rest of egg plant.

Mix ricotta with 2 TB parmesan, parsley, salt and pepper to taste.

In corning ware pan, spray non stick spay. Spread a little tomato sauce on botton. Put a layer of egg plant on bottom. Put spoonfuls of ricotta mixture on layer. Sprinkle mozzarella, parmesan and spread some tomato saude. Repeat adding another layer of eggplant. On top layer, put tomato sauce and mozz.

Bake for about 45 mins at 350 degrees