Eggplant Parmesan

Quick and Easy

2 small eggplants*

1 26-ounce jar red pasta sauce

2 cups shredded Mozzarella cheese

½ cup Parmesan cheese

Spaghetti

Preheat oven to 350-degrees. Peel eggplants and cut horizontally into 1-inch slices. Rinse under cold running water and pat dry with paper towels. Steam for 3 to 4 minutes. Coat a 9 x 13 x 2-inch baking pan with cooking spray. Cover the bottom of the baking pan with pasta sauce. Place eggplant slices on top of sauce. Spoon remaining sauce over. Top with Parmesan cheese and Mozzarella cheese. Bake for 30 minutes or until eggplant is tender and cheese bubbly. Serve with a side of spaghetti.

Yield: 6 servings.

* Always buy small eggplants. Larger eggplants are sometimes bitter and full of seeds.

Carolyn Gass Hardimon, M. S. Home Economist