1 Eggplant- sliced into 1/2 inch slices
1 cup Low Moisture, Part-Skim Mozzarella- shredded
1/2 cup Parmesean- shredded
1 jar Marinara Sauce
Lightly salt sliced eggplant on both sides and let stand on a paper towel for 30 minutes. Dip moistened eggplant into breadcrumbs and cover both sides. Drizzle with olive oil and baked on a non-stick cookie sheet at 350F for 20 minutes or until brown (no need to flip). In baking dish, starting with sauce, layer eggplant, cheese and seasoning. Repeat until all eggplant is used. Finsh with sauce and cheese on top layer. Baked at 350F for 50 minutes.