Recipes

1 1/2 lbs eggplants

1 cup Parmesan cheese, shredded and divided

2 cups mozzarella cheese, shredded and divided

1 1/2 cups spaghetti sauce

Italian seasoning

dried oregano

dried basil

Preheat oven to 375 degrees. Peel eggplant, if you wish, and cut into 1/4 inch thick round slices. Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom. Top with 1/2 cup of Parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices. Repeat layers and again, sprinkle with spices. Cover with aluminum foil and bake for 40 minutes or until eggplant is tender. Uncover and top with the remaining 1/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted.

I added cooked sausage with onions and mushrooms as a layer in-between eggplant and sauce and cheese. I also quickly dredged and breaded the eggplant slices, frying them before layering the entree.