2 Large Eggplant, peeled and sliced about a half inch thick length wise
1LB ground beef(or meat of choice)
1/2 Large Yellow Onion
3-4 Garlic Cloves, minced
24oz Tomato Sauce
2-3TBSP Kite Hill Ricotta
Oil of choice
Lightly coat the eggplant with oil and grill on an outdoor grill or on a cast iron grill pan for about four minutes per side on medium high heat until soft or cooked through.
This can be done a day ahead or while the eggplant rests preheat oven to 400*.
In a skillet with oil of choice cook the onion and garlic until just about translucent and add the beef. Season with salt and pepper.
Cook until browned. Add the tomato sauce, pepper, salt, oregano to taste and cook on low for 5-7 minutes.
In a casserole dish, spread a light amount of tomato sauce on the bottom and start your layer of eggplant and meat sauce. Be sure to not overlap the eggplant. if there are gaps, cut a slice of eggplant to fill the gaps. You should get about 3 layers.
Cook for 20 minutes covered. Then uncover and crumble the ricotta on top and cook for an additional 5-7minutes.
Serves 4-5. Enjoy!