Baked Eggplant (version X)

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1 or 2 tablespoons olive oil
1 eggplant, peeled and sliced in 1/8" slices
1/2 cup spaghetti sauce. Some prefer less sauce
1 cup ricotta cheese
5 ounces shredded mozzarella cheese
2 ounces grated parmesan cheese

Heat oven to 350F. Coat a glass oven-proof dish with olive oil. Arrange eggplant slices on the bottom of the dish (only one layer of eggplant). Spread a layer of spaghetti sauce evenly over them; dot with ricotta, spread shredded mozzarella. Repeat process until you have a couple of layers of eggplant, sauce, ricotta, and mozzarella. After all the layers are arranged, sprinkle grated parmesan on top.

Cover with aluminum foil, bake for 40 minutes or until the eggplant is thoroughly cooked. Remove foil and bake uncovered for an additional 10 minutes.

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