Easy Eggplant Casserole
1 large eggplant, sliced into 1/4 inch rounds
1 cup or more tomato sauce
1 1/2 cups grated mozzarella cheese
1 cup or more grated parmesan cheese
Toss eggplant slices in salt and let sit for 15 – 20 minutes at least to remove some bitterness. Rinse.
Pan fry slices of eggplant with 1 – 2 tbsp olive oil 5 – 10 minutes each side at medium heat. Add oil as needed.
Preheat oven to 375
Layer eggplant, tomato sauce and cheese starting with the eggplant, then tomato sauce, and finishing with cheese in a 9 x 9 inch casserole with a lid.
Bake for an hour, taking the lid off for the last ten minutes.