1. Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8). 2. Salt both sides and lay on a tray for 1/2 hour. 3. Rinse slices and pat dry. 4. Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush). 5. Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides. 6. Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan. 7. Evenly distribute the romano and shredded mozzarella over the pieces. 8. Top each piece with 1/4 cup of Marinara. 9. Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant. 10. Place one large (or two small) basil leaves on top of the mozzarella. 11. Spray a piece of foil, and place over the tray. 12. Bake covered at 350 degrees for 20 minutes. 13. Uncover and bake another 15 - 20 minutes. 14. To serve, stack two eggplant slices on a plate. ---------------------------------------------------------------------------
Nutrition
Ingredients
