Instructions
- Preheat oven to 400 degrees. Arrange eggplant on a baking sheet that has been coated with nonstick vegetable cooking spray. Drizzle with the olive oil, season with salt and bake until lightly browned and tender, 20 to 25 minutes, turning halfway through. Remove from oven to cool.
- Blend ricotta with eggs, 1/4 cup Parmesan cheese, mozzarella, parsley, 1 teaspoon salt and 1/4 teaspoon pepper.
- Arrange about half of the roasted eggplant cubes in an even layer in an 8 inch baking dish and spoon on about 1/2 cup of marinara sauce. Spread with the ricotta mixture, and arrange the remaining roasted eggplant in a top layer. Spoon on dollops of another 1/2 cup of the marinara sauce.
- Bake in a 350 degree preheated oven 20 to 25 minutes, until bubbling and golden. Cool 10 minutes before serving. Heat remaining sauce and spoon over the plated dish.
