Eggplant Parmigiana - cooking recipe

Ingredients

1 medium eggplant (1-lb. unpeeled)
2 medium tomatoes, sliced
1/2 c. meatless pasta sauce
1 1/2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese

Preparation

Preheat oven to 350 degrees. Spray an 8-inch round pan with olive oil flavored non-stick spray. Slice eggplant into 1/2-inch thick rounds and layer eggplant and tomato slices in prepared pan. Spread the pasta sauce over vegetables. Cover with foil and bake 20-25 minutes until eggplant is fork tender. Uncover, sprinkle with mozzarella and parmesan cheese and bake, uncovered, for 15 minutes or until cheese is golden. Cut into wedges. Makes 4 servings.