Eggplant Baked with Tomato Sauce, Mozzarella, and Parmesan Cheese

Makes 6 servings

Melanie

ingredients

2 medium-size eggplants (about 1 lb. each)- stem ends cut away and cut crosswise into 1-inch-thick rounds
salt
1/4 cup olive oil
1 cup tomato sauce
1/4 cup Parmesan cheese
4 oz. mozzarella cheese

1
Place the eggplant in a colander, sprinkle with salt, toss, and leave to stand for at least 30 minutes, or until the eggplant begins to release its water. Pat dry with paper towels.
2
Preheat the oven broiler. Pour the oil into a baking pan. Arrange the eggplant slices in a single layer in the pan; if necessary, do two batches. Place the eggplant directly under the broiler. Broil for 5 minutes, or until lightly browned on top. Turn the eggplant over and continue broiling until that side is lightly browned.
3
Heat the oven to 400 degrees. Lightly oil a 9 x 13 baking dish and arrange the broiled eggplant in a single layer in the pan. Spoon about a teaspoon of tomato sauce onto each slice of eggplant and spread it to just barley cover. Sprinkle each slice with some Parmesan cheese and top with a pinch of mozzarella cheese.
4
Place baking dish in the oven an bake for about 10 minutes, until the cheese bubbles. Serve hot.

Source: Melanie