1 pound part-skim ricotta cheese
1/4 cup grated parmesan cheese
2 medium eggplants, peeled and cut each into 8
1 16-ounce jar pasta sauce
1-1/2 cups grated mozzarella cheese
Combine first two cheeses in a mixing bowl; mix well and set aside.
Brush eggplant slices with oil and broil several at a time until both sides are lightly browned and tender but firm.
Oil a large baking dish and coat bottom with pasta sauce. Make sandwiches by layering cheese mixture between two eggplant slices. Layer dish with sandwiches, then top with another layer of sauce and sprinkle with mozzarella. Bake at 350° F for 25 to 30 minutes.