Valley Eggplant Parmigiana - cooking recipe

Ingredients

2 eggplants (about 1 lb. each)
1/3 c. olive or vegetable oil
1 (15 oz.) container Ricotta cheese
2 (1 oz. each) pkg. Hidden Valley Ranch milk recipe original Ranch salad dressing mix
2 eggs
2 tsp. dry bread crumbs
1 c. tomato sauce
1/2 c. shredded Mozzarella cheese
1 Tbsp. grated Parmesan cheese
chopped parsley

Preparation

Preheat oven to 350\u00b0.
Cut eggplants into 1/2-inch slices. Brush some of the oil onto two large baking sheets.
Arrange eggplant slices in single layer on sheets and brush tops with additional oil.
Bake until eggplants are fork-tender, about 20 minutes.