½ cup parmesan (Sheep milk Romano is wonderful in this)

2+ cups shredded mozzarella

1 ½ -2 cups pasta sauce (***see note below)

     This is too easy! Really! Spray a 13x9 pan with oil. Layer the bottom with eggplant slices. Using ¼ cup parmesan, place some on each slice. Using about ¾ cup mozzarella, put some on each slice of eggplant in the pan. Now put enough pasta sauce on each eggplant to almost cover them.

     Now repeat what you just did so that each eggplant becomes a small stack. Basically use up all of your ingredients except about a ½ cup mozzarella, but keep them tidy in each stack. End your eggplant stack with a touch of sauce. Bake at 350* for 35 minutes. Sprinkle the last ½ cup of mozzarella on top and place back in your oven for 5 minutes.

      This is a nice eggplant parm that doesn’t have all of that breading to distract from the taste if the veggies, cheese, and sauce. Because they are in nice neat little stacks, they can be placed in a freezer container and frozen. They need only to thaw and be warmed to be enjoyed. If you freeze them, scrape every last bit of sauce into you containers so there will be plenty of extra moisture.

*** Note on pasta sauce for “Foodies” and those who are in more of a hurry than “Foodies”.  True foodies wouldn’t think of using anything other than homemade sauce. Go for it! There are zillions of ways to make incredible pasta sauces and every food loving cook that I know can recite many of their favorites. I’ve been known to share a word or two about sauces. People seem to be really busy these days and there are many who would prefer to open a jar of sauce. I can wholeheartedly recommend a product by Muir Glen. Their Cabernet sauce cannot be equaled in this recipe. It is an awesome sauce, and it works a special magic with the eggplant. While this line of products is generally found in big, organic stores, I have been able to find it here in Calvert County. Yes, it is more expensive than regular sauce in a jar, but it is definitely worth using in this recipe.