Eggplant Parmesan

By merehodge

Ingredients

• 2 Eggplants, cut in 1/2 inch thick rounds
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 jar (26 oz.) marinara sauce
• 1-1/2 cups (6 oz.) shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Garnish: chopped parsley

Preparation

Step 1

1. Remove broiler pan with rack from oven. Have a shallow 2 1/2 qt. baking dish ready.

2. Broiling Eggplant in 2 batches, layer half on broiler rack and brush with 1/2 the oil; sprinkle with 1/2 the salt and pepper. Broil 4 inches from broiler heat for 6 to 8 minutes per side until lightly browned & tender. Repeat with rest of eggplant.

3. Spread 1/2 cup marinara sauce in baking dish. Line with half the eggplant. Spoon on 1-1/4 cups sauce; top with 1 cup mozzarella, remaining eggplant, sauce and mossarella. Sprinkle with Parmesan; cover with foil.

4. Bake 45 minutes or until bubbly. Let rest for 15 minutes. Garnish and serve