Eggplant Ricotta Bake

Ingredients

• 2 large eggplants (1 to 1 ¼ pounds each), sliced lengthwise ¾ inch thick
• 3 tablespoons olive oil, plus more for baking dish
• Coarse salt and ground pepper
• 1 container (15 ounces) part-skim ricotta cheese (1 ⅔ cups)
• 3 large eggs
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
• 1 jar (16 ounces) store-bought marinara sauce (2 cups)

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