Thursday's Kitchen Cupboard

This year, we planted too many eggplants! So we've been searching, searching searching for ways to store it and prepare it.  For Thursday's Kitchen Cupboard this week we want to share a way to prepare it. And I must say, I can't get enough of this incredible dish!

Eggplant Ricotta Bake
(Martha Stewart Recipes)

Ingredients
2 large eggplants (1 pound each) for us that meant 3 or 4 or 5 or 6 eggplants 'cause they're from the garden.
3 tablespoons olive oil, plus baking dish coat
Course salt and ground pepper
15 oz Ricotto cheese
3 large eggs
1 cup grated Parmesan
2 tablespoons chopped fresh oregano
1 Jar marinara sauce

Directions
1. Preheat oven to 450 degrees. 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 -30 minutes.

2. Meanwhile, in a medium bowl, whisk togetherricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.

3. Lay a fourth 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 -25 minutes. Cool 10 minutes and serve.