Eggplant w/parmesan & fresh mozzarella

This is a VERY, VERY lightened up version of the classic Eggplant Parmegiano. There's no heavy breading, frying involved but it's every bit as luscious and satisfying as the classic version.

Wash, dry & slice up a large eggplant (1/3 to 1/2" thick). With a pastry brush, generously brush one side of eggplant with olive oil.

In a frying pan, or a stove top grill (I use my Nordic Ware 2-burner stove top grill), grill sliced eggplant, oil side down, until tender. After 10 minutes, brush oil on the tops, season with salt and pepper and flip over. (Approx. 10 minutes per side).  If you'd like to eliminate frying altogether, lay the eggplant slices on a (nonstick spray) greased baking sheet, drizzle with olive oil and bake @350 for 20-30 minutes (check after 20 minutes) until it's softened and cooked.

Make a simple marinara sauce by sauteing a small chopped onion in a few Tblsp. olive oil in a small, heavy pan. Add a couple cloves of smashed, chopped garlic to pan and saute until tender, but not golden. To the onion/garlic, add 2-3 cups fresh, chopped tomatoes and let it simmer for 1/2 hour. Season with salt & fresh ground pepper. Add a few torn up basil leaves.

Arrange the cooked eggplant on a baking pan. Sprinkle with freshly grated parmesan cheese, spoon some marinara over the eggplant and top each with a thin slice of fresh mozzarella. Return to the hot oven for another 10 minutes and if you'd like the cheese bubbly, run it BRIEFLY under the broiler.