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1 large eggplant cut into 12 slices
2 tablespoons olive oil
1 large yellow onion, diced
1 green bell pepper, diced
salt and fresh ground pepper, to taste
1 garlic clove, minced
1-1/2 cups tomato sauce
1 tablespoon light brown sugar
1 teaspoon worcestershire sauce
1/2 tablespoon dried oregano
3 tablespoons chopped fresh parsley
1-1/2 cups part skim shredded mozzarella cheese, divided
Preheat oven to 450F.
Line a baking sheet with aluminum foil and spray with cooking spray.
Arrange eggplant slices on the prepared baking sheet and sprinkle each slice with salt; let stand 20 minutes.
Using paper towels, wipe off the moisture from each slice and bake for 10 to 12 minutes, or until browned on top.
In the meantime, prepare the Tomato Sauce.
In a large skillet, heat olive oil over medium heat.
Add onions and peppers; season with salt and pepper and cook until tender, about 3 to 4 minutes, stirring frequently.
Stir in garlic and continue to cook for 30 seconds.
In a mixing bowl, combine tomato sauce, light brown sugar, worcestershire sauce, oregano and parsley; mix until thoroughly combined.
Add tomato sauce mixture to the onion mixture and cook for 1 to 2 minutes or until heated through.
Remove eggplants from oven.
LOWER oven temperature to 350F.
Lightly grease a baking pan or a casserole dish with cooking spray. (You can also use the same baking sheet that you used for roasting the eggplants.)
Cover the bottom of the baking dish with about 1/4 cup tomato sauce.
Place the 4 largest eggplant slices over the tomato sauce.
Over each slice of eggplant, spread couple tablespoons of tomato sauce and sprinkle with mozzarella cheese.
Repeat layers, ending with cheese. Each stack should consist of 3 eggplant slices.
Bake uncovered for 15 minutes, or until the cheese is melted and the tops turn light brown.
Remove from oven and serve.
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