6 Asian, 4 Italian or 2 globe eggplants (peeled), sliced.
½ C olive oil
1-2 C tomato sauce
1 C grated Parmesan cheese*
1 lb Mozzarella cheese*, sliced
PREPARATION
Heat oven to 400°F.
Brush eggplant slices with olive oil, place on cookie sheets, bake 20 min.
Pour a little tomato sauce in the bottom of a baking pan, put a layer of eggplant slices on sauce, pour on a few spoonsful of tomato sauce, sprinkle with grated Parmesan cheese, repeat until all eggplant is layered.
Top with Mozzarella slices and a few more spoonsful of tomato sauce.
Cook for 20 min at 375°F until bubbling and cheese is melted.
*To make vegan use vegan Parmesan and Mozzarella cheeses
