Eggplant parmesan (from RimJournal: art and adobe brick, Mexico, the American Southwest, poetry, fic

Ingredients

• l teaspoon (5 ml) olive oil
• 1 large eggplant, cut into 1/2 inch slices
• 2 cans, about 8 oz. (250 ml) each, tomato sauce
• 1/2-1 cup (0.25-0.50 kg) grated Parmesan cheese
• 1 lb. (0.50 kg) fat free ricotta cheese
• 1/2 lb. (0.25 kg) grated mozzarella cheese
• 2 teaspoons (10 ml) tarragon
• 1-3 tablespoons (20-60 ml) oregano
• 1-3 tablespoons (20-60 ml) basil
• 1-3 cloves finely chopped garlic (optional)