Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant -sliced
Oil 2 c Italian Tomato Sauce
1/2 lb Mozzarella cheese, thinly 3/4 c Grated Parmesan cheese

Wash eggplant; do not peel. Trim ends and cut eggplant crosswise into
rounds 1/4" thick. Place on broiler pan or baking sheet, brush
surface with oil, and broil about 3" from heat 5 min, until lightly
browned. Turn, brush uncooked side with oil, and broil 3 min on other
side. Place single layer of cooked eggplant slices on bottom of 2 qt.
baking dish (A deep casserole produces a thicker, creamier,
multilayered dish; a shallow casserole gives fewer layers and a
crustier top. Take your pick.) Cover with single layer of mozzarella
cheese, spoon over enough sauce to cover, and sprinkle generously
with grated Parmesan. Repeat layers until all eggplant is used,
adding the Parmesan cheese layer every other time. End with tomato
sauce and Parmesan cheese. Any extra sauce can be poured over top
layer if needed for moisture and will filter down during baking. (At
this point the casserole can be refrigerated for several hours if you
like to work ahead. Remove from refrigerator and allow to come to
room temperature before baking or increase baking time 5 to 10 min.)
Bake in 350 F oven 15 to 20 min, until sauce bubbles and cheese
melts. Serve from casserole with large cooking spoon, cutting cheese
strands with scissors.

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