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1 medium size eggplant
Parmesan
Tomato sauce (16 oz jar)
Smoked mozzarella (1/3 of one)
Salted mozzarella (1/4 of one)
Bread crumbs
Slice the eggplant really thin (using the mandolin)
In the meatloaf baking pan, add a thin layer of sauce.
Add the first layer of eggplant slices. Above the eggplants add another layer of sauce, put a few cubes of mozzarella (both smoked and non), sprinkle with Parmesan and bread crumbs.
Add another layer of eggplants and repeat.
On top of the last layer of eggplants, add the sauce, bread crumbs and Parmesan.
Preheat the oven to 400.
Cook covered for 10 minutes, then uncover it and cook for an additional 30 minutes.
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1st Keep
 fabio1299
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