Eggplant Stackers

Low Carb Supper on Thursday, January 17, 2013............Eggplant Parm Stackers

Ingredients:

1 medium-sized Eggplant, sliced into 1/2" rounds
3 cups Italian Meatsauce
6 oz  (or so) fresh mozzarella
Parmesan Cheese to taste
Olive Oil
3 T dry breadcrumbs, optional

Directions:   Preheat Oven: 400 F
Place eggplant on a sheet pan and drizzle with olive oil and salt/pepper.  Roast in the oven for 20 minutes or until desired tenderness.  Meanwhile, heat meatsauce and slice mozzarella (you will need one slice of mozzarella per slice of eggplant, so plan accordingly.  (I made my own meatsauce, but it isn't necessary.) Remove the eggplant from the oven and assemble the stacks as such: Eggplant, sauce, cheese, eggplant, sauce, sprinkle of Parmesan cheese, slice of mozzarella.  If desired, sprinkle plain breadcrumbs over the top for a little texture.  Place the stackers back into the oven for 5 minutes or until cheese is melted.  Enjoy!