Recipe of the Week

Eggplant and Tomato Casserole
1 lrg. Eggplant
2 lrg. Tomatoes
3T Olive Oil
3T Chopped Garlic
2T Chopped Oregano
8oz Riccotta Cheese
4oz Grated Parmensan
2.5C 4-cheese blend
1 bottle sphaghetti sauce (any flavor you like)
pinch salt
1/4t. pepper

1.Preheat oven to 400 degrees.
2. Heat olive oil and garlic in saucepan; add 1T of Oregano & Spaghetti sauce once garlic becomes soft. Let simmer.
3. Peel eggplant in alternating stripes down the length such that there are strips with skin then strips without skin around the entire eggplant.
4. Slice eggplant and tomatoes into 1/4" thick slices.
5. Lightly salt and pepper each slice of eggplant and tomato.
6. Mix together Ricotta and Parmesan cheese.
7. Pour 1/3 of sauce into 13"x 9" casserole or baking dish.
8. Start placing in a layer of Eggplant and then cover with a layer of Tomatoes.
9. Spread on or crumble on a layer of 1/2 of Riccotta Mixture.
10. Sprinkle liberally with 1/2 of four cheese mixture and cover with another 1/3 of the sauce.
11. Repeat the process another time using the remaining sauce and cheese mixtures to top the casserole.
12. Cover with foil and bake in oven 45 mins.
13. Remove foil and bake another 10-15 minutes uncovered.
14. Remove from oven and let rest 20 minutes; sprinkle with fresh Oregano and serve.

Serving Idea: Serve with a salad and a glass of red wine as a light summer meal or in smaller portions as an appetizer. Like most dishes that use tomato products, this dish tastes even better the next day. It's not bad cold either, for a cool lunch on a warm day!
Bon Apetit!