- 1 large purple eggplant
- 1/4 cup of olive oil
- 1/2 cup of Parmigiana Reggiano grated
- 6 slices of Part skim Mozzarella Cheese
- 1/4 cup of freshly chopped basil
- 1 jar of tomato basil pasta sauce (any sauce will do)
Trim the the ends of eggplant and discard. Cut the eggplant into 1/4" thick slices, and lightly brush with olive oil on both sides. Place on a cookie sheet, and bake for 10 minutes, then flip and bake again for another 10 minutes
Spread 1/4 cup of the pasta sauce on the bottom of a 8" square glass baking dish
Pour the balance of the sauce over top and add the remaining parmigiana and sprinkle a little fresh basil on top.
Bake in the oven for about 20 minutes.
Serve and ENJOY!!!