From Food

Ingredients

• One large eggplant
• 2 cloves garlic
• 24oz jar marinara
• 12 oz mozzarella, shredded
• 0.5C grated parmesean
• lots of olive oil

Instructions

Preheat the oven to 375.

1. Slice the eggplant and soak it in water (with a plate on top to make sure it's submerged) for 30m; remove and drain
2. Heat about 0.5C olive oil in a large pan over medium heat
3. Add the minced garlic and the eggplant, in a single layer
4. Cook the eggplant (in batches if necessary) until soft and starting to brown, turning every 5 minutes or so
5. Pour marinara into pan with garlic, and cook until it changes color (about 4 minutes)
6. Pour half of sauce into a casserole dish
7. Layer eggplant into casserole dish
8. Cover with mozzarella
9. Add remaining marinara, and spread to mix with cheese
10. Sprinkle with parmesean
11. Cook about 30 minutes, or until bubbly and brown