Ingredients

The following ingredients have 4 Servings
  • 2-1/2 to 3 lbs eggplant (2 or 3 medium)
  • Olive oil
  • Salt and freshly ground black pepper
  • 1-1/2 cups [Chunky Marinara Sauce] (or your favorite store-bought)
  • 4 to 6 ounces provolone cheese (thinly sliced)
  • 2 ounces mozzarella cheese (coarsely shredded)

Instruction

  • Preheat the oven to 400°F and line 2 baking sheets with parchment.
  • Peel the eggplants and cut them into 3/8-inch thick slices. Arrange the slices on the baking sheets, brush the top of each slice with the olive oil and season with salt and pepper. /p>
  • Place both sheets in the oven and roast until the eggplant is tender and lightly caramelized, 12 to 15 minutes. Rotate the position of the sheets at least once to ensure even cooking. Remove the eggplant from the oven and reduce the heat to 375°F.
  • Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. Spoon a little of the sauce over the eggplant and top with slices of provolone. Repeat the process with the remaining eggplant, but finish with the shredded mozzarella.
  • Bake uncovered, until the cheese is melted and bubbly, 10 to 12 minutes. Serve with pasta if desired.