Eggplant Parmigiana - cooking recipe

Ingredients

2 large eggplant, cut lengthwise into 1/4 inch-thick slices
1 1/2 cups jarred tomato pasta sauce
1/2 cup shredded mozzarella cheese

Preparation

Preheat the oven to 400\u00b0F. Pour enough oil into a large skillet to cover the bottom. Heat on medium heat. Cook eggplant in 2 batches 2-3 mins each side, until golden. Drain on paper towels.
Spread half the pasta sauce in bottom of a large shallow baking dish. Arrange eggplant on top. Season to taste. Top with remaining pasta sauce and shredded cheese.
Bake 10-15 mins until cheese melts. Serve topped with basil leaves, if desired, and accompany with a salad and crusty bread.