Eggplant Parmesan - cooking recipe

Ingredients

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

Preparation

Peel eggplant; slice into 1/4-inch slices.
Fry on both sides in oil in large skillet, until tender.
Add more oil if necessary. Drain on paper towels.
Place 1/2 eggplant on bottom of 12 x 7 1/2 x 2-inch baking dish.
Spread 1/2 of Ricotta cheese on top. Combine paste and water; mix.
Pour 1/2 over Ricotta cheese. Combine bread crumbs and Parmesan cheese.
Sprinkle 1/2 over layers in pan.
Repeat layers.
Bake at 350\u00b0 for 30 minutes or until sauce is bubbly.
Cut into squares to serve.