Super Easy and Delicious Roasted Eggplant Parmesan

• 2 medium eggplants
• 2 cups ricotta cheese
• 4 cups spaghetti sauce (jarred or homemade...I love Arrabiata sauce for some kick!)
• 1 cup bread crumbs
• 3 tbs olive oil
• 3 cloves garlic (minced)
• 4 basil leaves chopped
• 1.5 cups shredded Parmesan
• Salt and pepper to taste

Set oven to 450 degrees. Slice eggplant and place on a cookie sheet. Mix 1 clove garlic and 2 tbs of olive oil, salt and pepper into a small bowl. Brush eggplant on both sides and bake for 20-25 minutes until the eggplant is easy to poke with a fork.

Meanwhile, blend bread crumbs, half the basil and 1 clove garlic and remaining oil in a food processor and set aside. Mix remaining garlic and basil into ricotta cheese and put in fridge until ready.

Once eggplant is done, take out of oven and let cool. In a casserole dish, pour a layer of sauce just to cover the bottom of the dish. Lay eggplant in sauce until bottom is covered. Top with 1 cup of ricotta cheese, and sprinkle half the Parmesan over cheese. Top with bread crumbs, sprinkle with salt and pepper. Repeat for second layer. Pour remaining sauce into dish covering the entire dish, sprinkle with more parmesan, remaining breadcrumbs, and pop that baby into the oven for 30 minutes!

This dish is soooo good. I have turned many people onto eggplant with this dish..its really easy, low in fat, AND perfect for a cold night! I love drinking a dry cab with this,  paired with crunchy french bread and a salad!

Enjoy...Happy Holidays