1 large eggplant, peeled and cubed one 8 ounce package of mozzarella cheese, cubed one 15 ounce jar of marinara sauce 1/3 cup of grated Parmesan cheese
Cook eggplant in boiling water 5 minutes; drain well. Place in a lightly greased 1 1/2 quart casserole; add mozzarella cheese, and top with marinara sauce. Bake, covered at 350ºF. for 30 minutes. Sprinkle with Parmesan cheese, and bake an additional 5 minutes. Yield 6 servings
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