Nonstick cooking spray
1 large unpeeled eggplant
1 to 2 tablespoons olive oil
Sea salt and freshly ground black pepper
3/4 cups marinara sauce, store-bought or homemade
3/4 cup shredded mozzarella cheese
1/4 cup shredded or grated Parmesan cheese

Preheat oven to 400°

Line baking sheet with parchment paper.
Spray with nonstick cooking spray.
Cut off and discard both ends of the eggplant.
Slice eggplant into 1/2 inch thick rounds.
Arrange slices in a single layer on baking sheet.
Brush tops of slices with olive oil and sprinkle with salt and pepper.
Bake for 20 minutes, or until eggplant is soft and golden brown.
Remove from oven.
Top each slice with approximately 1 tablespoon marinara sauce and 1 tablespoon mozzarella cheese.
Sprinkle slices with the Parmesan cheese.
Bake for 5 – 10 minutes, or until the cheese is hot and bubbly.

Note: Substitute the cheeses for non-dairy ones to make this vegan.
Inspired by a recipe from Joy Bauer, MS, RDN