1 pound part-skim ricotta cheese
1/2 cup grated parmesan cheese
2 medium eggplants, roundish rather than long
your favorite homemade or purchased pasta sauce
1 1/2 cups grated mozzarella cheese
Preheat your oven's broiler.
Combine the cheeses in a mixing bowl, mix well, and set aside.
Peel each eggplant and slice crosswise into 8 slices. Broil several slices at a time, brushed with a little oil in the broiler of your oven, until both sides are lightly browned and tender but firm.
Turn the oven down to 350 degrees.
Oil one or two shallow baking dishes, as needed, and pour in just enough pasta sauce to coat the bottom. Make "sandwiches" by spreading the ricotta mixture on one eggplant slice and covering it with another slice of the same size. Arrange in the baking dishes, top with more sauce, and sprinkle with the grated mozzarella.