2 c. tomato sauce
1/2 tsp. oregano
1/4 tsp. basil
1/2 clove garlic
1 lg. eggplant (about 2 lbs.)
Oil
1 c. Ricotta cheese
2 tbsp. fresh parsley, chopped
3 tbsp. grated Parmesan cheese
4 oz. Mozzarella cheese, thinly sliced

Cook tomato sauce with oregano, basil, garlic, and salt. Place eggplant on large baking sheet; brush with oil and broil about 5 minutes on each side, until lightly browned.

Layer ingredients as follows: sauce, eggplant, Ricotta mixed with parsley, Parmesan, sauce, eggplant, Mozzarella, sauce, etc. Continue until all ingredients are used. End with layer of Mozzarella and sprinkle top with Parmesan cheese.

Bake at 350 degrees for 20-25 minutes until cheese is melted. Yield: 4 servings.