Eggplant Parmesan (easy)

Nonstick Olive Oil cooking spray
2 Medium Eggplants (about 2 lbs total)
2 tablespoons extra-virgin Olive oil
6 cloves garlic, mincd (1 tbsp. minced)
3 tablespoons chopped fresh thyme
3 talbespoons oregano
3 cups ready made marinara sauce
3 tablespoons chopped fresh basil
1 1/2 cup shredded part-skim mozzarella cheese (6 oz)
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Coat large baking sheet with non stick cooking spray; set aside. Trim ends from eggplants and discard. Cut eggplants into 1/2 inch thick slices. Arrange eggplant in single layer on prepared baking sheet. In a small bowl combine olive oil, garlic, and thyme. Drizzle over eggplant slices. Bake for 20 - 25 minutes or until tender but still intact.

Coat a 2 quart retangle baking dish with non-stick cooking spray. In a medium bowl combine marinara sauce and basil. In another medium bowl combine mozzarella cheese and Parmesan cheese. Spread 1/2 cup of the sause in the prepared baking dish. Top with one-third of the eggplant slices, overlapping if necessary. Top with one-third of the remaining sauce and one-third of the cheese mixture. Repeat layers twice, start with eggplant and ending with cheese.

Bake, Covered in the 375 degree oven about 30 mintues or until heated throughly. Uncover and let stand for about 10 minutes before serving.

Serves 8 - great with mixed green salad and whole wheat garlic bread!

Number of Servings: 8

Recipe submitted by SparkPeople user LISANCAROLINA.