No Fry Eggplant Parm - cooking recipe

Ingredients

1 1/2 lbs eggplants, sliced into 3/4-inch thick slices, skin on
2 cups your favorite pasta sauce
2 cups shredded reduced-fat mozzarella cheese

Preparation

Preheat oven to 425.
Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
Spray the top of eggplant slices.
Bake on center rack for 25 minutes
In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
You will probably get about 3 layers. End with cheese topping.
At this point, you can cover and refrigerate until you are ready to bake, OR:
Bake at 350 for 30 minutes.
Serve with salad and crusty bread, or over pasta, or use as sandwich filling.