then sprinkle on one cup of mozzarella. Spread on the ricotta mixture. Add another layer of eggplant and the rest of the sauce. Top with the rest of the mozzarella and sprinkle with the Parmesan.
Bake 30 minutes, until cheese is bubbly and golden. Rest five minutes, then serve.
Yield: 4 servings
More information
Learn more about the nutrients in eggplant at the website of the non-profit George Mateljan Foundation.
