2 medium eggplant
1/2 tsp. garlic powder
4-6 T. olive oil (try coconut oil)
salt and pepper
1/2 c. grated parmesan
8 oz. grated mozzarella

quick tomato sauce topping:
3 T. butter
1 medium onion, chopped
one 28 oz. can tomatoes, drained if whole, not drained if already chopped
salt & pepper

Create the sauce: Melt the butter, saute the onion until soft. Add tomatoes, salt and pepper and let bubble until slightly thickened - 10 to 15 minutes.

Next broil or grill the eggplant. Peel the eggplant, slice into 1/2 " thick slices. Heat the grill/ broiler to medium high heat. Brush one side of the slices with oil and sprinkle with powdered garlic, salt and pepper. Place on grill oil side down and oil and sprinkle with garlic on the second side. Broil or grill until browned on both sides. Move the eggplant slices around to keep the eggplant cooking steadily without burning. It will take approximately 10 minutes.

Now assemble: in buttered 8" square pan for 1/2 the recipe or 9 X 13 casserole for full recipe, place a small amount of sauce. Make one layer of eggplant, top with sauce, 1/2 of mozzarella and 1/2 of parmesan. Then make a second layer of eggplant, sauce and cheese. Bake at 350 for 20-30 minutes until bubbling hot.

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