1 eggplant
Mozzarella cheese
Tomato sauce, 1 small can
(optional: fresh basil)

1. Slice the eggplant (peeled) into 1” rounds. Place as many as you
can in one layer in the bottom of an oiled casserole dish. Cover with a
layer of sliced mozzarella cheese and basil.
2. Repeat layer until all eggplant is used. Finish with the cheese, and
pour over the whole lot a small can of thick tomato sauce. Bake in hot
oven about an hour.

Adapted from Helen Nearing’s Simple Food for the Good Life.

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