This is a vegetarian dish that is so good served with a tossed salad.
Peel eggplant and cut into 1/4 inch thick slices. Let eggplant slices sit for five minutes.
Layer half of eggplant, 1/2 cup of Parmesan cheese, 3/4 cup mozzarella, and half of spaghetti sauce in a lightly greased 11x7 inch baking dish. Repeat layers.
Cover and bake at 375 degrees F for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese and bake 5 more minutes until cheese melts.
Source: Southern Living Fast Family Suppers
By Robyn from TN
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Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
Traditional eggplant Parmesan involves salting the eggplant to "sweat" it, and frying it before baking. I took a few shortcuts and everyone liked it a lot.
Cut eggplant in 1/2 inch slices and peel. Coat with flour, egg mixture and bread crumbs. Brown in oil in frying pan. In baking dish, put a thin layer of tomato sauce, then a layer of eggplant, then a layer of tomato sauce, then a layer of Mozzarella cheese.
These sausage and cheese eggplant stacks are like little eggplant Parmesan individual servings. Make as many as you like, save some for later.
