Naked Eggplant Parmesan

Naked Eggplant Parmesan

2 large eggplants
Salt
2-3 tablespoons extra virgin olive oil
1 jar marinara
2 cups shredded italian cheese 
Fresh basil
Optional:  fresh mozzarella

Slice eggplant in ½” slices.  Sprinkle with salt and allow to sit for 15 minutes.

Preheat oven to 375 degrees. 

In a large saute pan (or two), heat oil about 1 tablespoon at a time over medium heat.  Saute for a few minutes, or until lightly browned, then flip and saute on the other side.

Layer in a baking dish with some marinara and cheese between each layer.  End with some sauce and cheese on the very top.

Bake 15-20 minutes, or until slightly browned and bubbly.

Serve with chopped fresh basil on top.

Serves 4-6.