2 small eggplants, cut into round


Olive oil

1 large jar of good Spaghetti Sauce

Fresh mozzarella, 3 large balls, sliced into rounds

2 tsp fresh garlic, minced

4 TBS fresh parsley, chopped

1/4 cup Parmesan cheese

14 cup Pesto

Preheat oven to 400 degrees.

Cut eggplants into round, about 1/2 inch thick. Lay eggplant on a paper towel in a single layer, and salt.Cover with paper towels and weigh down with a baking sheet and a heavy skillet. Let the moisture release from the eggplants for 20 minutes. Wipe off salt.

Drizzle 1 TBS olive oil on a rimmed baking sheet. Add eggplant round in a single layer and drizzle with olive oil. Bake for 10 minutes, and flip. Bake for 10 minutes more. Remove from oven. (* I like to use a cast iron grill and grill the eggplant rounds until browned on each side instead to baking them.)

Drizzle a large rimmed baking sheet with olive oil. Place 4 eggplant rounds on the baking sheet. Begin to make layers~ each tower has 3 layers. Spread 1 TBS  spaghetti sauce, 1 slice of fresh mozzarella, a sprinkle of garlic and parsley, 1 tsp Parmesan cheese and a tsp of pesto. Repeat layer 2 more times. Do this for all 4 towers.

Bake uncovered for 25-30 minutes.

Meanwhile, heat spaghetti sauce and make spaghetti according to package directions. Plate the spaghetti, add sauce and nest the tower in the middle of the spaghetti. YUMMO!