- large eggplant - 2 pieces (about 450-650 g each)
- a can of marinara sauce - 1 piece (180 g)
- packing of ricotta cheese - 1 piece (450 g)
- Parmesan cheese - 1 cup
- of Italian parsley - 1/2 cup
- fresh basil - 1/2 cup
- garlic powder - 1 teaspoon
- Oregano - 2 Teaspoons
- eggs - 3 pieces
- Salt and pepper - To taste
1. Preheat the oven to 230 degrees. Cut eggplants into slices about 2 cm thick. 2. Lubricate the slices on both sides with olive oil. Lay the eggplants on two baking trays. Sprinkle with salt and pepper, bake in the oven for 20-25 minutes, turning over the pans in the middle of the preparation. Eggplants should be golden brown. 3. While eggplants are cooking, mix ricotta, 1/2 cup grated Parmesan cheese, eggs, chopped parsley, sliced basil, garlic powder and oregano together in a small bowl. Add a little salt and pepper. 4. Pour some marinara sauce onto the bottom of the baking dish. Put the eggplant in one layer. Then add another marinara sauce, followed by a cheese mixture. Repeat the layers until the eggplants run out. Finish the layers with the cheese mixture. 5. Sprinkle with the remaining Parmesan cheese and put in the oven for 20 minutes. Bake to the top of a brown color. 6. Wait for 10 minutes before serving. Drizzle with marinara sauce if desired.
Servings: 10