Almost Aunt Peggys Roasted Eggplant and Mozzarella Bake

• 1 1/2 pounds eggplant, cut into 1-inch cubes
• 2 1/2 teaspoons olive oil
• Salt and freshly ground black pepper to taste
• 1 cup prepared tomato sauce
• 1 1/2 tablespoons chopped fresh basil
• 1 1/2 cups shredded mozzarella (6 ounces)
• 1 cup grated Parmesan cheese (4 ounces)
• 1 cup ricotta cheese (4 ounces)

1. Preheat the oven to 500F.
2. Toss the eggplant with the olive oil and season with salt and pepper.
3. Place on a baking sheet and roast, tossing occasionally, for 20 minutes, or until golden.
4. Reduce the oven temperature to 425F.
5. Transfer the eggplant to a 1 1/2-quart baking dish.
6. Add the tomato sauce and basil and toss to coat the eggplant.
7. Layer the mozzarella, Parmesan, and ricotta on top.
8. Bake for 20 to 25 minutes, or until golden.

eggplant, olive oil, salt, tomato sauce, fresh basil, mozzarella, parmesan cheese, ricotta cheese

Taken from www.epicurious.com/recipes/food/views/almost-aunt-peggy-s-roasted-eggplant-and-mozzarella-bake-378613 (may not work)