2 large eggplants, peeled, sliced lengthwise ¾ inch thick
3 tablespoon olive oil
Salt and pepper to taste
1 15-oz container ricotta cheese
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 16-oz jar marinara sauce
Heat oven to 450. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Spray an 8-inch square baking dish with cooking spray. Lay 1/4 of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.