Easy Low Cost Eggplant Parmigiana - cooking recipe

Ingredients

2 eggplants (2-1/2 lb.) cut in 1/2 inch thick rounds
1/4 c. olive oil
3/4 tsp. salt
1/2 tsp. pepper
1 jar (26 oz.) marinara sauce
1-1/2 c. (6 oz.) shredded part-skim Mozzarella cheese
1 c. grated Parmesan cheese
Garnish - chopped parsley

Preparation

Remove the broiler pan with rack from the oven.
Have a shallow 2-1/2 quart baking dish ready.