Eggplant Lasagna (version VIII)

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2-6 ounce cans tomato sauce
1/2 teaspoon oregano
1/4 teaspoon basil
1/2 clove garlic, crushed
1 tablespoon salt
1 large eggplant, sliced
oil
1 cup ricotta or cottage cheese
2 tablespoons parsley
3 tablespoons parmesan cheese
4 ounces mozzarella cheese, sliced thin

Combine sauce and spices; simmer. Place eggplant on baking sheet and brush with oil. Broil 5 minutes on each side. Mix ricotta with parsley. In large casserole, layer sauce, eggplant, mozzarella and repeat until all ingredients are used. End with layer of mozzarella; sprinkle with Parmesan. Bake at 350 for 20-25 minutes.



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