Eggplant Ricotta Bake

Eggplant Ricotta Bake

Eggplant Ricotta Bake


1 hour 10 minutes

Details
  • Servings:   4
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
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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