1 medium eggplant

1 teaspoon dried basil

⅛ teaspoon (or to taste) garlic salt

1 cup tomato sauce

¼ cup pine nuts

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

• Preheat oven to 350°. Spray an 8″ × 8″ baking sheet with nonstick cooking spray.

• Wash the eggplant and cut into thin slices, about ¼ inch thick. Stir the dried basil and garlic salt into the tomato sauce.

• Lay out the eggplant slices flat on the baking pan. Spoon the tomato sauce over the top. Sprinkle the pine nuts on top.

• Cover the eggplant with foil and bake for 20 minutes or until the slices are tender when speared with a fork. Remove from oven.

• Sprinkle the mozzarella and the Parmesan cheeses on top. Bake, uncovered, for 10 to 15 minutes, until the cheese has melted.

Cheesy Parmigiana

For many people, parmigiana refers to a classic Italian dish made with breaded veal cutlets. Actually, the term simply means “with Parmesan cheese.” Vegetables, meat, and even shellfish can all be cooked parmigiana-style.