2- med. size eggplant sliced.
2 - cups basic spaghetti sauce or store bought is fine,( I like Paul Newman`s Tomato and Basil)
3/4 - cup freshly grated Parmigiano-reggiano
I used my Cuisinart Griddler to grill my eggplant, Its healthier than frying.
|This variety "Sicilian" is slightly smaller with a wider base and purple skin streaked with white. It is sometimes referred to as "Zebra" eggplant.|
While the grill is getting hot place a paper towel on a plate and lay the eggplant slices on it and sprinkle lightly with salt, this pulls out the excess water. Let sit for a few minutes. Then place on the hot grill, when the eggplant starts to get char marks flip over for 3 minutes. and remove from the heat.
Preheat the oven to 350 degrees.
In a glass baking dish, spread a layer of sauce over the bottom and place the grilled eggplant in in a layer placed like the eggplant on the grill pic. and sprinkle on 1/3 of the cheese. Repeat this process again till the remaining ingredients are used with cheese on the top. Cover with a lid and bake for 30 min. or until bubbly. Serve with a warm crusty bread.