Eggplant Parmesan

Slice a good sized eggplant into 1" thick rounds and brush each round with olive oil on both sides. Arrange slight overlapping in a glass baking dish and salt and pepper to taste. Put uncovered in a 400 degree oven for 20 minutes.  Take out if the oven and top each round with marinara sauce and return to the oven for 10 minutes.  Top with a mix of shredded mozzarella and Parmesan cheeses and put under the broiler until bubbly and starting to brown. 

1 eggplant

Olive oil

Marinara (jar or homemade)

Mozzarella cheese ( fresh or shredded)

Grated Parmesan cheese 

Salt and pepper (red pepper if you like it spicy) 

Serve alone or on top of your favorite pasta!