Eggplant Parmesan

This is a wonderful recipe to make when you are craving some Italian food but what something a little different than the typical pasta with red sauce.  My husband always requests extra cheese and I make sure to use Hunts Four Cheese Premium pasta sauce to give it even more flavor.  This cheesy sauce combined with fresh eggplant, basil, and rosemary from the garden make one perfect meal.

Yield:  4 servings

1 eggplant

1 (26 oz) can Hunt's Four Cheese Premium pasta sauce

1 1/2 cup grated mozzarella cheese

1/4 cup Grated Parmesan or Romano cheese

salt

Cut eggplant into 1/2 inch thick slices. Lightly sprinkle salt on each side and let rest on paper towels for 30 minutes to remove moisture from eggplant.

Place eggplant on baking sheet and bake 350* for 20-30 minutes turning half way through.

Place a ladle full on pasta sauce in greased 9 x 9 casserole dish.  Lay single layer of eggplant on top. Sprinkle on some cheese, basil and rosemary.  Pour some more pasta sauce on top and layer again with eggplant, cheeses, and herbs until all ingredients are used up, ending with cheese on top.

(yes, I ran out of mozzarella cheese and had to use Colby cheese.  Still tasted delicious!! )

Cover and bake in 400* oven for 30 minutes. Remove foil and bake until golden browned.

Serve with fresh salad and homemade bread!

Sweet Dreams,
Cindy