The problem is that this first recipe that I tried is so good, I keep making it again and again.
1 medium eggplant
2-3 Tablespoons olive oil
1 can Rotel tomatoes
Wash eggplant - no need to peel. Slice in roughly half inch slices.
Drizzle a little olive oil in the bottom of a baking dish, place largest slices of eggplant in the bottom.
Drizzle with olive oil, spoon over 1/3 of the Rotel tomatoes, sprinkle with salt and pepper, basil and oregano. Shake parmesan over all. (easy on salt since tomatoes have salt added)
Then repeat layers two more times...using the next largest eggplant slices, oil, tomatoes, salt, pepper, basil, oregano and parmesan.
I used fresh basil but dried basil is fine.
Preheat the oven to 350.
Bake 35 to 45 minutes until eggplant is tender. (It's much prettier before it's cooked.)
I like more parmesan over the top...
This dish is much better than it looks. My husband likes it too, after getting over his initial fear when he saw this on the table for the first time.
The Rotel tomatoes have a little heat to them. If you don't like a spicy taste it's probably good with regular canned tomatoes too.