Eggplant Marinara Bake

Serves 6

2 medium eggplants, sliced 1/2" thick
cooking spray
salt and pepper
2 cups marinara sauce
8 ounces fontina cheese, sliced thin or grated
1/2 cup Parmesan cheese, grated

Heat a large grill pan over medium high heat and add eggplant slices. Spray each side with cooking spray and sprinkle with salt and pepper. Grill, turning occasionally, until golden brown grill marks appear on both sides. Remove to a platter and repeat with remaining slices. Spray an 8-inch square baking dish with cooking spray. Place a single layer of grilled eggplant slices on the bottom, layer with 1/3 of the fontina cheese and 2 tablespoons of the Parmesan cheese, then pour 1/3 of the sauce over the top. Repeat with two more layers, but on the top layer, place the fontina cheese on last. Cover with foil and bake at 350 degrees until bubbly, about 45 minutes. Let stand 10 minutes before slicing.

Copyright 2009 by Cooking with Michele