Recipe By : Barbara Pollack

Serving Size : 6

• 1 pound eggplant
• 1 cup spaghetti sauce*
• 1 pound mozzarella cheese
• 3 ounces parmesan cheese
• 1/4 ounce almond powder

*If using plain tomato sauce, mix in garlic, basil, Italian seasoning to taste.

Slice eggplant. Microwave until soft. 3-9 minutes.

Spread a thin layer of tomato sauce on bottom of casserole. Spread 1/2 of the eggplant slices over pan, first dipping them in the sauce and laying them dipped-side-up. Sprinkle with almond powder. Cover with 1/2 mozzarella. Spread remaining slices, sprinkle with almond powder, and spread a thin film of sauce over each and cover with remaining mozzarella. Sprinkle with parmesan and microwave until hot and cheese is melted.