Ingredients
- One large or two medium eggplant, nice and firm, about 1 1/2 pounds, peeled and cubed into 1 inch dice
- 3 to 4 tablespoons olive oil
- One, 15 ounce container, part-skim ricotta cheese, (NOT fat free, as it will contain gums and starches that lend an odd texture)
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- One, 4-ounce package part-skim mozzarella cheese, freshly shredded
- 1/2 cup finely chopped fresh flat leaf parsley
- Sea salt and freshly ground black pepper
- One, 16 ounce jar store bought marinara sauce
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