1 medium or large eggplant
salt and pepper
garlic powder
chili powder
salsa (your choice)
nacho cheese sauce/dip
8 oz. (or more) shredded sharp cheddar cheese
parsley flakes or dried chives, for sprinkling
2 or 3-quart baking pan (based an eggplant size)

Preheat oven 400°F (375°F for glass) and coat bottom of 2 or 3-quart baking pan with cooking spray.

Slice eggplant into 1/2-inch thick rounds, discarding stem end and blossom end. Season both sides of slices to taste with salt, pepper, garlic powder and chili powder. Spread thinly a few spoonsful of salsa in bottom of baking pan. Arrange first layer of seasoned eggplant slices, cutting some eggplant slices into smaller pieces to fit into spaces around eggplant slices. Spread eggplant slices generously with some salsa, cheese sauce and shredded Cheddar cheese. Repeat layers ending with cheese sauce. Cover with baking pan lid or foil.

Bake for 30 minutes or until eggplant is tender when poked with a fork. Remove foil and sprinkle top with remaining shredded Cheddar cheese. Return to oven, uncovered, baking until cheese browns lightly. Garnish top with parsley flakes or dried chives. Allow to sit about 10 to 15 minutes before serving.

Submitted by: Rose