Tasted awesome!
1.5 lbs eggplants
1 cup parmesan cheese, shredded and divided
2 cups mozzarella cheese, shredded and divided, or other cheese
1.5 cups no-added-sugar spaghetti sauce
Italian seasoning
Dried oregano
Dried basil
1 Tbsp chopped fresh basil
1/4 tsp chili powder or flakes
Cut eggplant into 1/4 inch thick round slices. Optional: Sweat the eggplant slices before layering in pan (salt the slices, wait 15 minutes, and then pat dry the water droplets that condense on top of the slices), so that it is not soggy when it bakes.
Heat sauce on medium heat and mix in half of the seasonings and fresh basil.
Preheat oven to 375 degrees. Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom.
Top with 1/2 cup of parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices. Repeat layers and again, sprinkle with spices. Cover with aluminum foil and bake for 40 minutes or until eggplant is tender. Uncover and top with the remaining 1/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted.
Adapted from GeniusKitchen.