SAUCE:

2 (28 oz. ea.) cans whole peeled tomatoes, drained and hand crushed
1/4 cup olive oil
1/2 medium onion (yellow or white), chopped
2 cloves chopped garlic
2 bay leaves
a few big leaves of fresh basil, torn into smaller pieces
pinch of crushed red pepper flakes
1 1/2 tsp. Splenda
salt and pepper, to taste
1 (12 oz.) can tomato puree (optional, add if you like a thicker sauce)
3 level tbsp. grated Parmesan cheese

Make the sauce before you prepare the eggplant.

Heat olive oil in skillet over medium high heat and sauté onions, garlic, and bay leaf for 2-3 minutes or until onion is translucent.

Add the basil, stir for about a minute.

Very carefully add the hand crushed tomatoes. Let simmer for about 5 minutes or until most of watery liquid evaporates and sauce thickens.

Add crushed red pepper flakes, Splenda, salt, and pepper. Stir, let simmer a few more minutes.

Remove the pan from the heat, and stir in the grated Parmesan cheese. If sauce is not thick enough for your liking, add the tomato puree. Stir well. Let cool while you prepare the eggplant.

EGGPLANT:

2 large eggplants
fat free shredded mozzarella cheese (1 bag for each eggplant)
Pam spray or canola / olive oil cooking spray
dry oregano, salt, and pepper

Slice the eggplant however you like it sliced (in rounds or lengthwise) about 1/4-inch thick. You can leave skins on or remove, however you prefer.

Spray each side with cooking spray, sprinkle with dry oregano, and lightly salt and pepper.

Grill on aluminum foil sprayed with cooking spray for 3 minutes on each side (6 minutes total), with the cover down.

Remove the eggplant from the grill. In a baking pan lined with aluminum foil sprayed lightly with cooking spray, make one layer of eggplant slices. Spread layer of sauce over each slice, sprinkle with cheese. Repeat until you're out of eggplant. End with cheese sprinkled on top.

Place baking tray back on top of aluminum foil on grill with cover down for about 5-6 minutes or until cheese is melted and bubbly. Let cool for a minute before eating.

Note: Placing the baking tray on top of foil will ensure that the bottom of your pan does not char.

Serves 4.

Variation: For two servings, use 1 eggplant and half the sauce recipe.

Submitted by: Kristen