Eggplant Parmesan

• 1/2 cup vegetable oil
• 1 medium (1 1/2 lb.) eggplant, peeled and sliced
• 1 container (15 oz.) ricotta cheese
• 1 can (15 oz.) CONTADINA(R) Italian Style Tomato Sauce
• 1 clove garlic, minced
• 1/2 tsp. dried oregano leaves, crushed
• 1/2 cup CONTADINA(R) Italian Bread Crumbs
• 2 Tbsp. grated Parmesan cheese

1. Heat oil in large skillet over medium-high heat. Add eggplant; cook on both sides 2 to 3 minutes or until tender. Drain on paper towels.
2. Place half of eggplant slices in 12 x 7 1/2 x 2-inch baking dish. Spread half of ricotta cheese over eggplant.
3. Combine tomato sauce, garlic and oregano in small bowl. Pour half of sauce mixture over ricotta. Combine crumbs and Parmesan cheese in small bowl. Sprinkle half over top of sauce mixture. Repeat layers. Bake in preheated 350*F oven, 30 minutes or until sauce is bubbly.

vegetable oil, eggplant, ricotta cheese, italian style tomato sauce, clove garlic, oregano, bread crumbs, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/eggplant-parmesan-1277404 (may not work)