Eggplant "Lasagna"

  • MKS originally posted this recipe in What's for Dinner October 2008.

    • 1/2 pound eggplant, peeled and cut into 1/4 inch slices
    • 1 tablespoon olive oil
    • 3/4 cup spaghetti sauce
    • 3/4 cup shredded part-skim mozzarella cheese
    • 2 tablespoons shredded Parmesan cheese
    1. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400 degrees F for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.
    2. Place one eggplant slice in each of two 10-oz. ramekins coated with nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly and cheese is melted.