medium eggplant (about 1-1/2 pounds), peeled, sliced
1
carton (15 ounces) ricotta cheese
1
can (15 ounces) CONTADINA® Italian-Style Tomato Sauce
1
clove garlic, minced
1/2
teaspoon dried oregano leaves, crushed
1/2
cup CONTADINA Seasoned Bread Crumbs
2
tablespoons grated Parmesan cheese
Prep Time
20 minutes
Cook Time
30 minutes
1. Heat oil in large skillet. Add eggplant; cook for 2 to 3 minutes on each side or until tender. Remove from oil with slotted spoon. Drain on paper towels.
2. Place half of eggplant slices in greased 12×7-1/2-inch baking dish. Spoon half of ricotta cheese over eggplant.
3. Combine tomato sauce, garlic and oregano in small bowl. Pour half of tomato sauce mixture over ricotta cheese.
4. Combine bread crumbs and Parmesan cheese in separate small bowl; sprinkle half over top of sauce mixture. Repeat layers.
5. Bake in preheated 350°F oven for 30 minutes or until sauce is bubbly.
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