2 sm. eggplants, about 2 lbs. in all
Salt for draining eggplant
2 c. ricotta cheese
2 eggs
1/4 c. grated Parmesan cheese
1 c. chopped Italian parsley
Salt & pepper to taste
1/2 c. olive oil, approx.
2 c. tomato sauce
1/2 lb. Mozzarella cheese, grated

1. Slice eggplant into 1/2" thick pieces and layer in a colander, salting slices as you go, set aside for 30 minutes.

2. Combine ricotta, eggs, Parmesan cheese and chopped parsley, season to taste with salt and pepper.

3. Rinse eggplant slices well and pat dry on paper towels. Heat 2 tablespoons olive oil in a large skillet until it begins to smoke. Add a single layer of eggplant slices, turn slices quickly to coat both sides with oil; reduce heat slightly. Fry the eggplant until lightly browned on both sides. (Do not add more oil after eggplant is in the skillet.) After browned on both sides, remove to paper towels to drain. Pour 2 tablespoons more oil into skillet and repeat with another layer of eggplant until all is done.

4. Spread 1/2 cup (or more) tomato sauce over the bottom of a 9"x13" dish. Arrange a layer of eggplant slices over the sauce. Top each eggplant slice with a tablespoon of ricotta mixture and sprinkle about 1/3 of the grated Mozzarella over the layer. Repeat, arranging the next layer of eggplant slices to cover the gaps between the first layer. Add more ricotta mixture and Mozzarella. Cover with remaining tomato sauce and spoon remaining ricotta mixture down the center of the dish. Sprinkle with remaining Mozzarella over tomato sauce.

4. Set dish on the middle rack of a 400 degree oven and bake for 25 to 30 minutes or until bubbling. Let stand for 10 minutes before serving. Serves 4 to 6.