Preparation:
Peel the eggplant and cut into 1/4-inch slices. Spray a large skillet with nonstick cooking spray. Layer the eggplant slices in the skillet, add the water, and cover. Simmer until tender, adding more water if necessary.
Preheat the oven to 350 degrees. Drain the eggplant on paper towels. Place half of the slices in a 12 x 7and1/2 x 2-inch baking dish. Spread half of the ricotta cheese over the eggplant. Combine the tomato sauce, garlic, basil, and oregano. Pour half of sauce mixture over the ricotta.
Combine the bread crumbs and Parmesan cheese. Sprinkle half over the top of the sauce mixture. Repeat the eggplant, cheese, sauce, and bread crumb layers. Bake for 30 minutes or until the sauce is bubbly. |
