Meals Matter

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Contributed By: MMR
Cooking for 2 Magazine

This can easily be doubled. I serve with soup for a filling meal.

Ingredients

1 Small eggplant (about 1/2 pound) , 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

Preparation

Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.

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° for 20-25 minutes or until bubbly and cheese is melted.

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