2 garlic
cloves, minced
thyme, salt, pepper, oregano, basil
Parmesan cheese
pasta sauce
grated mozzarella cheese
Preheat oven
to 400 degrees F.
Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
Spread half of pasta sauce on the bottom of baking dish. Lay eggplant slices on top followed by a layer of cheese. Repeat layers. Bake until golden brown, at 350 degrees, for 30 minutes.
Optional: add sautéed mushrooms and onion, or sliced (uncooked) zucchini
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