Eggplant Parm.

Jon and I ate two large servings of this. It tasted meaty and veggie like. Best of both worlds.

Baked Eggplant Parm

1 jar of favorite pasta sauce (or homemade pasta sauce)
1 medium size Eggplant, cut into 1 inch slices
Fresh mozzarella 1/4 thick
Handful of Cherry tomatoes cut in half
Handful of Fresh basil divided
1 tsp Oregano
1 tsp Parsley
1/4 cup Parmesan cheese
1 Garlic clove minced
1/2 cup Crushed Wheat thins

Preheat oven to 350 degrees.
Cut one eggplant into 1 inch slices. Pour desired amount of pasta sauce in deep baking dish and place eggplant slices over sauce.
In bowl combine crushed wheat thin, parmesan cheese, parsley, oregano. Spread evenly on slices of eggplant.
Add slices of fresh mozerella, sliced cherry tomatoes, & a few leaves of fresh basil.

Bake for 30 minutes or until crust is browned until mozzarella.
Top with more sauce and Parmesan if desired.