Scale

2 medium eggplants, sliced into ¼-inch rounds

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon salt

½ teaspoon black pepper

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg, beaten

½ cup breadcrumbs

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 3 minutes.

Add diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.

In a bowl, mix ricotta cheese, beaten egg, and half of the Parmesan cheese.

Arrange a layer of eggplant slices in the baking dish. Spread some tomato sauce and ricotta mixture over the top.

Repeat layers, finishing with mozzarella, remaining Parmesan, and breadcrumbs on top.

Bake for 30-35 minutes until golden brown and bubbly. Let cool for 5 minutes before serving.