You bake the eggplant slices then assemble
the eggplant parmesan to bake the casserole.
This is much lighter made without any oil
and only a small amount of parmesan cheese .
1 large eggplant
1 cup tomato sauce
1 cup shredded parmesan cheese
1/4 cup grated parmesan cheese
dash of dried oregano
Preheat oven to 400 degrees F.
Cut ends off of eggplant and peel.
Cut into 8 (1/2") slices and place on
on a baking sheet to bake for 40 minutes.
Remove and let cool before assembling
eggplant parmesan caserole to bake.
Lower heat to 350 degrees F.
Pour some tomato sauce in a baking dish
place in a few eggplant slices, then cheese
and another layer of eggplant slices.
Add in more tomato sauce and cheese.
Another layer of eggplant, sauce and cheese.
Season top with dried oregano and bake
uncovered until heated through and cheese melts.
Let cool about 20 minutes before serving.