Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (6-oz) tomato sauce |
| ½ teaspoon | Oregano |
| ¼ teaspoon | Basil |
| ½ \N | Clove garlic; crushed |
| 1 teaspoon | Salt |
| 1 large | Eggplant; sliced |
| \N \N | Oil |
| 1 cup | Ricotta or cottage cheese |
| 2 tablespoons | Parsley |
| 3 tablespoons | Parmesan cheese |
| 4 ounces | Mozzarella cheese; sliced thin |
Combine sauce and spices; simmer. Place eggplant on baking sheet and brush with oil. Broil 5 minutes on each side. Mix Ricotta with parsley. In large casserole, layer sauce, eggplant, Mozzarella and repeat until all ingredients are used. End with layer of Mozzarella; sprinkle with Parmesan.
Bake at 350 for 20-25 minutes.
MRS A.B. THOMPSON (BETTY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .