Eggplant Parmigiana(Yields 4 To 6 Portions) - cooking recipe

Ingredients

2 small eggplants, baked in advance
2 c. Ricotta cheese
2 eggs
1/4 c. grated Parmesan cheese
1 c. Italian parsley, chopped
2 c. tomato sauce
1 clove garlic, crushed
1/2 lb. Mozzarella cheese, grated
salt and pepper to taste

Preparation

Combine the Ricotta cheese, eggs, Parmesan and parsley. Season to taste with salt and pepper.
Combine tomato sauce and crushed garlic.
Spread half cup of sauce mixture in bottom of large deep dish casserole pan.