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1. Place half of the eggplant slices on broiler pan rack.
2. Brush with half of the oil.
3. Sprinkle half the salt and pepper on top and broil 7 minutes per side or until tender and lightly browned.
4. Repeat the steps with the remaining eggplant, oil, salt and pepper.
5. In a 2 quart baking dish, spread 1/2 cup of marinara sauce on the bottom.
6. Layer half of the eggplant in the bottom.
7. Spoon on 1-1/4 cups sauce, followed by 1 cup mozzarella, the remaining eggplant, sauce and mozzarella.
8. Sprinkle the parmesan on top and loosely cover with foil that you sprayed with nonstick cooking spray.
9. Bake until bubbly, which takes about 45 minutes.
10. Let sit for 10 minutes.
11. Serve garnished with fresh chopped parsley.
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