My Eggplant Parmasan

I just made the best tasting eggplant parmesan for supper.
When you have good ingredients already made and waiting
for you to use them, half the recipe is done already.
The other day I breaded and fried up an eggplant for lunch.
Refrigerating the left over breaded eggplant slices.
I also had made a big pot of tomato meat sauce for pasta
and had some of that great sauce in the refrigerator.
So it was real easy to throw together an
eggplant parmesan dish for dinner tonight.
It came out great, everbody loved it saying,
"I wasn't even hungry and I want seconds!"
And I know it will be evenbetter tomorrow.

Ingredients:
12 already breaded and fried eggplant slices.
4 tablespoons olive oil
12 tablespoons tomato meat sauce
12 tablespoons ricotta cheese
1/4 cup freshly grated parmesan cheese
mozzarella cheese

Directions:
Place olive oil in a small casserole dish.
Put in four eggplant slices and a tablespoon of
ricotta cheese on top of each eggplant slice.
Cover cheese with a tablespoon of sauce.
Place four more eggplant slices and then the
fresh pamesan cheese and more ricotta cheese.
Put on some more tomato sauce and top with
four more breaded and cooked eggplant slices.
Top with more sauce and some mozzarella cheese.
Bake uncovered for about an hour at 375 degrees F.
Or until bubbling and the cheese is just browned.