Baked Eggplant Marinara

Name: Baked Eggplant Marinara
Yield: 8 first-course
Ingredients: 8 1/2-inch-thick center-cut eggplant rounds (from 2 small eggplants); All purpose flour; 2 eggs, beaten to blend; 1 1/2 cups fresh breadcrumbs made from crustless French bread; 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces); 4 tablespoons olive oil; 1 cup ricotta cheese; 1 1/4 cups purchased marinara sauce; 3/4 cup freshly grated mozzarella cheese (about 3 ounces)

By Connie Capani

September 30, 2002

Recipe notes