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Serves 4
Baking Temperature: 350 degrees
Baking Time: 25 to 30 minutes
Ingredients:
3 Japanese eggplants, peeled and thinly sliced (1/8 inch)
1 cup spaghetti sauce, divided
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
In a 9x9 inch baking dish spread a thin layer of spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce (use one entire eggplant). Sprinkle with mozzarella and parmesan cheeses. Place small spoonfuls of spaghetti sauce on top. Follow with the second sliced eggplant, mozzarella and parmesan. Top with more spoonfuls of spaghetti sauce, followed by the last layer of eggplant, mozzarella and parmesan cheese. Sprinkle cheese with dried basil.
Bake in a 350 degree oven for 25 to 30 minutes, or until golden brown.
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