1 3/4 lb. eggplant
1/3 c. oil
2 c. (1 lb.) ricotta cheese
1 1/3 c. (12 oz. can) Italian tomato paste
1 1/3 c. (1 can) water
1/2 c. fine dry bread crumbs
2 tbsp. Parmesan cheese

Peel eggplant, slice in 1/4 inch slices. Fry on both sides in oil until tender. (Add more oil if necessary.) Drain on paper towel. Place 1/2 eggplant sliced in 12 x 7 1/2 x 2 inch baking dish. Spread ricotta cheese over eggplant. Combine Italian paste and water, mix thoroughly. Pour half of mixture over ricotta. Combine bread crumbs and Parmesan cheese. Sprinkle 1/2 over top of Italian paste mixture. Repeat layers. Bake at 350 degrees for 30 minutes. Cut in squares and serve. 6 servings.