By: Beatrice Mazoyer
I made this recipe and it tasted AMAZINGLY good. I made a few changes however. I seasoned the eggplant slices before baking them. I used my favorite tomato basil sauce, which has great flavor, instead of plain crushed tomatoes and even added more fresh basil. I flavored the ricotta cheese with more fresh basil and added salt and pepper. It is important to season each layer in a dish. At the end, I sprinkled freshly grated parmesan cheese to get a nice crust on top. My last layer was tomato sauce, not the ricotta mixture. Divine!!!!