Ingredients
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3 medium eggplants
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¼ cup Pompeian Extra Virgin Olive Oil
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2 cups marinara sauce
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1 cup part-skim ricotta
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8 ounces fresh mozzarella cheese sliced into 1/8 inch discs
Steps
1
Peel and slice the eggplant width-wise into ¼-inch slices. Set oven to broil. Line a baking tray with foil. Brush 2 tbsp olive oil onto the eggplant and arrange half the eggplant onto the baking sheet. Season with salt and pepper. Broil for 2 min., flip, brush with remaining oil, and broil for an additional 2 min. or until eggplant is tender. Remove and set aside. Repeat with remaining eggplant.
2
Turn off broiler and preheat oven to 450°F. Spoon ¼ cup sauce into the bottom of a 9x13-inch baking pan followed by half of the cooked eggplant, making an even layer. Top with another ½ cup of sauce, ½ cup of ricotta in small spoonfuls, and ½ of the mozzarella. Repeat to create another layer. Bake for 10 min. and remove. Turn broiler back on and broil dish for 2–3 min., or until edges are bubbling. Serve warm.
