1 1/2 lb. eggplant
1/2 c. oil
2 c. (1 pt.) Ricotta cheese
1 2/3 c. (15 oz. can) Contadina Italian Style Tomato Sauce
1 crushed garlic clove
1/2 tsp. dried oregano leaves
1/2 c. seasoned bread crumbs
2 tbsp. Parmesan cheese (grated)

Peel eggplant, cut into 1/4 inch slices. Fry on both sides in oil in large skillet until tender. Drain on paper towels. Place half of eggplant in 12 x 7 1/2 x 2 inch baking dish. Spread half Ricotta cheese over eggplant.

Combine tomato sauce, garlic and oregano. Pour half of sauce mixture over Ricotta.

Combine crumbs and Parmesan cheese. Sprinkle half over top of sauce mixture. Repeat layers. Bake 350, 30 minutes or until sauce is bubbly.