2 large eggplant
3/4 cup olive oil, or enough nonstick olive oil spray to coat eggplant
2 cups homemade or low-fat store-bought tomato sauce
1 tablespoon chopped fresh basil, or 1 teaspoon dried
1 tablespoon chopped fresh garlic, or 1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
8 ounces low-fat mozzarella cheese, shredded
Peel eggplant (if desired) and cut crossways into 1/4-inch slices.
Lightly fry on both sides in skillet using a nonstick pan and olive oil or nonstick spray until browned.
Drain well on paper towels.
Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic, a little Parmesan cheese and a little of the mozzarella cheese.
Repeat layers until all ingredients are used, ending with mozzarella cheese.
Bake, uncovered, at 400 degrees F for 15 to 20 minutes until bubbly.
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Bubbly baked eggplant Parmesan