2 med. eggplant
1 recipe of marnara sauce
1 lb. Mozzarella, shredded
1 c. Parmesan cheese

Wash and dry eggplant; discard both ends. Slice into 1/2 inch slices. Steam for 7 to 8 minutes; remove and drain. Spray 13 x 9 inch pan with Pam. Line pan with sauce. Place single layer of eggplant; sprinkle Mozzarella cheese then Parmesan cheese. Spread sauce over top. Repeat layers until dish is 3/4 full, ending with cheese.

Bake at 350 degrees until bubbly and cheese is melted; about 1/2 to 3/4 hour. Serve with a side dish of pasta.