Ingredients
• 2 large eggplant fruit sliced longitudinal ¾-inch thick (8 slices)
• 5 tablespoons olive oil
• salt and fresh ground black pepper
• 1 cup of sliced mushrooms
• 2 garlic cloves
• 1 tablespoon of fresh thyme leaves and chopped
• 1 package (weighing 450 grams) of milk ricotta cheese full-fat
• 3 large eggs
• 1 cup of Parmesan cheese
• 2 tbsp of fresh oregano leaves and chopped
• 2 cups of marinara sauce
Preparation
1. Heat oven until it reaches a temperature to 400 degrees Fahrenheit
2. put eggplant in the bottom 2 baking tray and then paint the cut eggplant on both sides using 3 tablespoons of oil, then sprinkle it with salt and pepper
3. Grilled eggplant until become soft and blush and then swing slides for 25 minutes
4. In the meantime put 2 tbsp of the oil in a medium saucepan then add the sliced ??mushrooms and cooked for 7 minutes until almost done
5. Add the garlic and thyme leaves on fire for two minutes
6. Once the cooked mushrooms lifted from the pan and set aside to cool
7. Placed the cheese in the large bowl with the eggs and ½ cup of the Parmesan cheese and oregano, mushrooms and 2 teaspoon of salt and ¼ teaspoon pepper and stir the mixture well
8. paint Thermal dish about 8 inch with oil then singled in the hall ½ amount of marinara sauce then put above it 4 slices of eggplant and the amount of the ricotta mixture, then another layer of eggplant, then a layer of marinara sauce again
9. Sprinkle over the mixture ½ cup of Parmesan cheese
10. put the tray in the oven at a temperature of 350 degrees Fahrenheit for 30 minutes until the surface of the mixture blush
