Categories: Vegetables, Italian, Vegetarian 
      Yield: 6 servings 
  
      1 lg Eggplant                                 -sliced 
           Oil                                 2 c  Italian Tomato Sauce 
    1/2 lb Mozzarella cheese, thinly         3/4 c  Grated Parmesan cheese 
  
  Wash eggplant; do not peel.  Trim ends and cut eggplant crosswise into 
  rounds 1/4" thick.  Place on broiler pan or baking sheet, brush surface 
  with oil, and broil about 3" from heat 5 min, until lightly browned. Turn, 
  brush uncooked side with oil, and broil 3 min on other side. Place single 
  layer of cooked eggplant slices on bottom of 2 qt. baking dish (A deep 
  casserole produces a thicker, creamier, multilayered dish; a shallow 
  casserole gives fewer layers and a crustier top.  Take your pick.) Cover 
  with single layer of mozzarella cheese, spoon over enough sauce to cover, 
  and sprinkle generously with grated Parmesan.  Repeat layers until all 
  eggplant is used, adding the Parmesan cheese layer every other time. End 
  with tomato sauce and Parmesan cheese.  Any extra sauce can be poured over 
  top layer if needed for moisture and will filter down during baking. (At 
  this point the casserole can be refrigerated for several hours if you like 
  to work ahead.  Remove from refrigerator and allow to come to room 
  temperature  before baking or increase baking time 5 to 10 min.) Bake in 
  350 F oven 15 to 20 min, until sauce bubbles and cheese melts. Serve from 
  casserole with large cooking spoon, cutting cheese strands with scissors.