Recipe taken from “MaMa Mia Cucina”, Page 107
By: Cynthia Goch
1 large eggplant
1 cup tomato sauce
1/2 cup Romano cheese
2 tablespoons oregano
3 cloves of garlic, minced
1/3 cup olive oil
Wash and slice eggplant into 1/2-inch slices. “Sweat” the eggplant by salting, letting it stand for 20 to 30 minutes, and rinsing well of all salt.
In a large baking pan, cover with 2-3 tablespoons olive oil and in a single layer, place eggplant slices on the pan. Combine sauce with garlic, and spread the sauce evenly over each slice and sprinkle with cheese, oregano and pepper on each slice as if you were making a pizza. Drizzle the remaining olive oil on top of each slice of eggplant not to dry it out.
Bake at 350 degrees for approximately 45 minutes, or until brown on the outside and soft and tender on the inside.
For the eggplant lovers!