Poojies

Eggplant Parmigiana (Eggplant Parmesan)

Egg plant Parmesan is a hearty italian staple. A little on the heavier side, it is so yummy its ok to indulge once in a while

Ingredients

Your favorite marinara sauce (tomato based pasta sauce prepared based on your fav reciepe, I use the bottled paste sauce avaialable in the grocery)
Eggplant cutlets (available in most american grocery stores in frozen food section)
Parmesan cheese grated (you can use the low fat variety)
A tbsp of olive oil
Note: For better taste you can customise the bottled pasta sauce by cooking it a little oil olive, garlic paste, chilli flakes, dried oregano and basil flakes

Directions

Grease the bottom of an oven proof baking tray with olive oil.
Spread a thin layer of marinara sauce.
Place the eggplant cutlets in a single layer over the marinara sauce layer
Spread a layer of marinara sauce over the eggplant layer
Sprinkle some parmesan cheese over the marinara sauce layer covering the entire sauce layer
Repeat the above steps in two or three layers depending on the depth of the baking tray used. The cheese should be last layer.
Preheat and bake at 375 deg for about 20-25 mins. Until the cheese melts and turns slightly golden brown around the corners.