This is a very light version of my mom's Eggplant Parmigiana ...so good!Slice eggplants into rounds and place on greased cookie sheet.
Spread tomato sauce over (season with garlic, herbs-basil, oregano, herbamare)
Place in oven and bake for 15 minutes until you see egggplant start to shrink.
Spread parmesan and shredded mozzarella (part skim ), use as much or little as you wish! (goat cheese and ricotta mixed in too is delish)
Put back into oven and let melt..4-5minutes only!
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