Eggplant, Cheese, and Tomato Bake

Ingredients:

2 medium eggplants, sliced into ½-inch rounds

2 cups canned diced tomatoes (no salt added)

1 teaspoon dried basil

1 teaspoon dried oregano

2 cloves garlic, minced

Salt and pepper to taste

1 cup shredded mozzarella cheese (low-fat, if preferred)

¼ cup grated Parmesan cheese

Olive oil spray

Instructions:

1. Prepare the Eggplant:

Preheat the oven to 400°F (200°C).

Lay the eggplant slices on a baking sheet and lightly spray with olive oil. Season with salt and pepper.

Bake for about 20 minutes, flipping halfway, until tender and slightly golden.

2. Make the Tomato Sauce:

In a saucepan, combine diced tomatoes, garlic, basil, oregano, salt, and pepper.

Simmer for about 10 minutes, allowing the flavors to meld.

3. Assemble the Bake:

In a baking dish, layer half of the baked eggplant slices.

Spoon half of the tomato sauce over the eggplant.

Sprinkle with half of the mozzarella cheese.

Repeat with another layer of eggplant, sauce, and the remaining mozzarella.

Top with Parmesan cheese.

4. Bake:

Reduce oven temperature to 375°F (190°C).

Bake for 25-30 minutes, until bubbly and golden on top.

5. Serve:

Allow it to cool for a few minutes before serving. Enjoy as a main dish or a side!