Baked Eggplant Parmesan

2 large eggplants
2 cups spaghetti or pizza sauce
Sliced white melting cheese
Grated Parmesan cheese
Olive oil spray
Salt and pepper
Italian herb seasoning

Cut eggplants into 1 inch thick slices.
Line a cookie sheet with foil. Spray foil with olive oil spray or brush lightly with olive oil.
Lay the eggplant slices in a single layer on the cookie sheet.
Spray or brush the top with oil.
Sprinkle with salt, pepper and Italian herbs.

Bake in a 350 oven for a half hour then turn slices over and spray with oil. Continue baking for another half hour or until the slices are very soft and succulent in the center.
Remove from oven, and spoon on a good quality tomato based pizza or spaghetti sauce.
Sprinkle with freshly grated Parmesan cheese.
Top with sliced white cheese such as mozzarella, provolone, or asiago.
Return to oven and heat until the sauce is hot and the cheese is melted.

A lighter, non-fried version of eggplant parmesan.

YUM rating 4/5