Eggplant Parmesan Stacks
1 medium eggplant
2 Tablespoons olive oil
Approx. 1 cup pasta sauce
Approx. 1 cup mozzarella cheese, shredded
Approx. 1/2 cup Parmesan cheese, grated
Fresh basil, cut into strips for garnish, optional
Preheat oven to 400 degrees F.
Cut eggplant into slices that are about 3/8 of inch thick (more than 1/4 inch, but less than a 1/2 inch.) Blot excess moisture from slices with a paper towel.
Lay slices on a baking sheet coated with cooking spray.
Brush the top side with olive oil and sprinkle with salt.
Cook for 10 minutes.
Remove from oven, flip slices over, brush the newly exposed side with olive oil and sprinkle with salt.
Return pan to oven and cook for 10 more minutes.
Remove pan from oven and turn temperature down to 350 degrees F.
Spread a layer of pasta sauce on each eggplant slice.
Sprinkle a layer of mozzarella cheese and Parmesan cheese on top.
Return pan to oven and bake for 15-20 minutes more or until cheese is melted and bubbly and begins to brown.
Allow slices to cool for a few minutes before stacking.
Stack 2 or 3 eggplant slices on top of each other.
Garnish with basil and more Parmesan cheese, if desired.