EGGPLANT-RICOTTA ''SANDWICHES''
Serves: 4
Eggplant slices filled with ricotta cheese make a nice change of pace from Eggplant Parmigiana.

• 15-ounce container part-skim ricotta cheese, preferably organic
• 1/2 cup grated Parmesan cheese, preferably organic
• 2 medium eggplants, roundish rather than long
• Your favorite homemade or purchased pasta sauce

Preheat your oven's broiler.

Combine the ricotta and half of the parmesan cheese in a mixing bowl, mix well, and set aside.

Peel each eggplant and slice crosswise into 8 slices. Broil several slices at a time, brushed with a little oil in the broiler of your oven, until both sides are lightly browned and tender but firm.

Turn the oven down to 350 degrees.

Oil one or two shallow baking dishes, as needed, and pour in just enough pasta sauce to coat the bottom. Make "sandwiches" by spreading the ricotta mixture on one eggplant slice and covering it with another slice of the same size. Arrange in the baking dishes, top with more sauce, and sprinkle with the remaining parmesan cheese.

Bake for 25 to 30 minutes. Serve at once.