• 1 ½ pounds of eggplant, unpeeled, sliced ½ inch thick

• ½ cup ricotta cheese

• 2 extra large eggs

• ½ cup half and half

• 1 cup fresh ground Parmesan cheese

• Kosher salt

• Fresh ground black pepper

• A cup of good bottled marinara sauce

Heat oven to 425 degrees

Heat about 1/8 inch olive oil in a very large frying pan over medium heat.  When oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes.
Transfer cooked eggplant slices to paper towels to drain.  Add more oil, heat it and add more eggplant until all the slices are cooked. Meanwhile, in a small bowl, mix together the ricotta, eggs, half and half, ½ cup of Parmesan, ¼ t. salt, and ¼ t. pepper.  In a glass Pyrex dish, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon on marinara sauce.  Next add a second layer of eggplant, more salt and pepper, the ricotta mixture and finally grated
Parmesan on top.  Place the casserole in the oven and bake for 10 minutes; lower the heat to 375 degrees and bake for another 20 minutes or until the custard sets and the top is browned.  Serve warm.