Baked Eggplant and Tomatoes

Serves 6.

Ingredients:

• 1 1/2 lb peeled, trimmed eggplant
• 4 Tbsp olive oil
• 1/2 c water
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 c marinara sauce
• 1 c shredded mozzarella cheese
• 1/4 c grated Parmesan cheese
• 1/2 tsp dry oregano
• 3 medium tomatoes, sliced

Directions:

1. Preheat oven to 400 degrees F.
2. Cut eggplant into thin slices (1/4 inch). Place eggplant slices in a large (15 x 10 x 2 inch) baking pan or 2 smaller pans. Add oil and water. Sprinkle with salt and pepper.
3. Roast the eggplant for 20 minutes, turning the slices once midway. Remove and reduce oven temperature to 350 degrees F.
4. In an 11 x 7 x 2 inch baking pan or similar, spread half the marinara sauce evenly. Add the eggplant on top, followed by the remaining sauce.
5. Sprinkle mozzarella evenly over the dish.
6. Place tomato slices in a pleasing arrangement on top and sprinkle with Parmesan cheese and oregano. Bake for 30 minutes. Serve hot.