Roasted Eggplant Parmesan

I know I have made eggplant Parmesan before but this one has less hassle and is healthier for you! I changed the recipe to my liking but I am sure the regular recipe would be just as good. I served this with asparagus and melted mozzarella cheese over the asparagus. Yum!  I also served this with a dinner roll covered with pasta sauce and melted mozzarella cheese on top.

Ingredients:

• Eggplants           For 2 servings: 1 medium        For 4 servings: 2 medium         
• Olive Oil                                    2 teaspoons                     4 teaspoons
• Marinara Sauce or Pasta Sauce       1 Cup                                 2 Cups
• Part-Skim mozzarella cheese           2 ounces                             4 ounces

Preheat the oven to 400.
Trim both ends from each eggplant and slice them crosswise into 8 circles of equal thickness. (I also peeled them first and got rid of the skin!) Brush a baking sheet with half the olive oil , arrange the slices on it in a single layer and bake for 20 to 25 mins, or until the slices are browned on top and tender in the center.

Reduce oven temperature to 375.
Brush an 8x8 (or 9x13) baking pan with the renaming oil and arrange 4(or 8) eggplant slices in a single layer in the bottom of the pan. Spoon half the marinara or pasta sauce evenly over the eggplant and top with half the mozzarella. Add a second layer of eggplant slices directly over the first to form sandwiches. Top with remaining sauce and cheese.
Bake for 20 to 25 mins, or until the cheese is browned and bubbling. Serve immediately.
Per Serving 248 calories.