Eggplant Parmesan Recipe

3 small eggplants

vegetable cooking spray

 1-1/2 lemons, juiced

salt and pepper

2-1/4 cups tomato sauce

6 oz. mozzarella cheese, grated

3/8 cup fresh parsley, chopped

1/2 cup parmesan cheese, grated

Preheat oven to 400 degrees F. Peel the eggplant and slice them lengthwise 1/4 inch thick. Arrange the slices in one layer on a baking sheet sprayed with the cooking spray. Sprinkle the slices with the lemon juice, salt and pepper. Bake for 20 minutes flipping them after 10 minutes. Spread 2 tablespoons of the tomato sauce in the bottom of a 8 inch pie plate. Arrange half the eggplant slices over the sauce, overlapping them slightly, and top with half of the remaining sauce, half the mozzarella, half the parsley and half the parmesan cheese. Repeat the procedure. Bake for 30 minutes or until hot and bubbly.

Serves 6