Eggplant Parmigiana (Serves 6)

Ingredients
2 eggplants (2+1/2 lbs), cut in 1/2 inch think rounds
1/4 cup olive oil
3/4 tsp salt
1/2 tsp pepper
1 jar (26 oz) marinara sauce
1+1/2 cups (6 oz) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
Garnish: chopped parsley

Instructions
1. Remove broiler pan with rack from over.
Have a shallow 2+1/2 qt baking dish ready.

2. Layer half the eggplant on boiler rack; brush with half the oil and sprinkle with half the salt and pepper.

3. Boil 4 in. from heat 6 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant, oil, salt and pepper.

4. Spread 1/2 cup marinara sauce over bottom of baking dish.
Line with half the eggplant.
Spoon on 1+1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella.
Sprinkle with Parmesan; cover with nonstick foil or foil coated with nonstick spray.

5. Bake 45 minutes or until bubbly. Let stand 15 minutes. Garnish and serve.

From Woman's Day Magazine.