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Baked Eggplant Marinara

    8 1/2-inch-thick center-cut eggplant rounds (from 2 small
      eggplants)
    All purpose flour
    2 eggs, beaten to blend
    1 1/2 cups fresh breadcrumbs made from crustless French bread
    3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
    4 tablespoons olive oil
    1 cup ricotta cheese
    1 1/4 cups purchased marinara sauce
    3/4 cup freshly grated mozzarella cheese (about 3 ounces)

Preheat oven to 350F. Lightly oil baking sheet. Sprinkle eggplant
rounds with salt and pepper. Place flour and eggs in separate shallow
bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl.
Coat eggplant rounds with flour, then eggs, then breadcrumb mixture,
patting to adhere.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add 4 eggplant rounds to skillet. Cook until golden brown, about 5
minutes per side; transfer to prepared sheet. Repeat with remaining
oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over
each round. Top each with sauce and mozzarella cheese, dividing
equally. Bake until rounds are heated through and cheese is melted,
about 15 minutes.

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