2 large eggplant, unpeeled, cut into scant ½ inch slices
Salt
2-4 tablespoons olive oil
Pasta Sauce (or your favourite homemade tomato sauce)
1 ½ cups (6oz) shredded mozzarella cheese, divided
½ cup (2oz) grated Parmesan cheese
Sprinkle eggplant slices lightly with salt; let stand 30 mins.
Rinse thoroughly and drain on paper towel.
Line large jelly roll pan with aluminum foil and grease lightly. Arrange eggplant in single layer on pan; brush lightly with oil. Bake at 425 degrees until tender, 20-30 mins.
Layer 1/3 of eggplant slices, 1 1/3 cups of pasta sauce, and ½ cup mozzarella cheese in greased 13 x 9-inch baking pan. Repeat layers 2 times; sprinkle with Parmesan cheese. Bake uncovered at 350 degrees until bubbly, 30-40 mins. Cool 10 mins before cutting.
vegetarian low carb
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