INGREDIENTS
2 medium eggplants, sliced lengthwise 1/4″ to 1/2″ thick
2 tbsp olive oil
1 c. flavoured tomato sauce
3/4 c parmesan cheese
1/4 c part skim mozzarella
METHOD
- Preheat oven to 400°
- Place eggplant slices on 2 parchment-lined cookie sheets
- Brush with olive oil
- Bake in preheated oven for 40-50 minutes ( start to check it after 30 minutes)
- Allow to cool slightly
- Spread 1/4 c sauce in bottom of 8 x 11 baking dish
- Place single layer of eggplant
- Spread 1/4 c. tomato sauce over eggplant
- Sprinkle 1/4 c parmesan cheese over tomato sauce
- Continue 2 more layers finishing off with parmesan cheese
- Sprinkle mozzarella over all
*** Can be covered with plastic wrap & refrigerated at this point *** - Bake, uncovered, in a preheated 350° oven for 20-25 minutes until cheese nicely melted & golden brown
