Wonderful Italian Eggplant (Aubergine)

• 2 (8 ounce) cans salt-free tomato sauce or 2 (8 ounce) cansregular tomato sauce
• 1 12 teaspoons oregano
• 12 teaspoon garlic powder
• 18 teaspoon pepper
• 1 lb medium eggplant, peeled, sliced into 1/2 inch slices
• 1 cup part-skim ricotta cheese
• 2 ounces shredded part-skim mozzarella cheese

1. Heat oven to 400.
2. Combine sauce ingredients in a small bowl and set aside.
3. place eggplant slices on oiled sheet and bake 15 minute reduce heat to 350.
4. Lightly oil 8" square pan with spray.
5. Spoon 2/3 cup of the sauce in the bottom of prepared pan.
6. Top with 1/2 cup of the eggplant.
7. Drop ricotta by the spoonfuls onto eggplant.
8. Top with next layer of 2/3 cup sauce.
9. Add remaining eggplant slices and press them down lightly.
10. sprinkle with mozza then remaining sauce.
11. Sprinkle top with parmesan cheese.
12. Bake, uncovered 35 minute Let stand 5 minutes.

saltfree, oregano, garlic, pepper, eggplant, ricotta cheese, mozzarella cheese

Taken from www.food.com/recipe/wonderful-italian-eggplant-aubergine-102730 (may not work)