Eggplant (aubergine) Romano

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1 medium eggplant, peeled, sliced and divided
• 2 cups ricotta cheese
• 2 tablespoons chopped fresh chives
• 2 cups spaghetti sauce or 2 cups chopped fresh tomatoes
• 1 teaspoon crushed garlic
• 1/2 teaspoon dried oregano, crushed
• 1/2 cup seasoned bread crumbs
• 3 tablespoons grated romano cheese

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a heavy bottomed skillet, cook eggplant in olive oil until tender.
• 3 drain.
• 4 mix tomato (sauce) with garlic and oregano.
• 5 add chives to ricotta.
• 6 mix crumbs with romano.
• 7 in greased 12 x 8 baking dish, place half the eggplant.
• 8 top with 1/2 the ricotta.
• 9 top with 1/2 the tomato mixture.
• 10 top with 1/2 the crumb mixture.
• 11 repeat.
• 12 bake for 30 minutes or until bubbly.