Eggplant Parmesan (baked, gluten free)

Baked, not fried and gluten free!

INGREDIENTS:

• 1 large eggplant sliced in ¼ inch thick slices
• Tomato basil sauce
• Part skim mozzarella
• Shredded parmesan cheese

DIRECTIONS:

1. Cook eggplant sliced in skillet sprayed with olive oil about 2 minutes per side on medium to high heat.
2. In a casserole dish, cover bottom with layer of tomato basil sauce.
3. Layer eggplant, mozzarella, parmesan and continue until you have 2-3 layers.
4. Bake in preheated oven at 375 for 40 minutes or until bubbling. If cheese is burning, you can cover with foil. Feel free to add other veggies such as zucchini, mushrooms and spinach. Enjoy!