2 or 3 Organic Eggplant
1 28oz. Can Tomato Puree (Muir Glen Organic)
2 Cups fresh grated Parmigiano Reggiano Cheese
1 Cup fresh Mozzarella Cheese (Costco has great FRESH Mozzarella)
Extra Virgin Olive Oil
Get a large saute pan nice and hot. Pour olive oil in to a bowl. Slice eggplant crosswise in 1/2 inch slices. Dip each piece of eggplant in to the olive oil and then place it in the hot pan. Do this until all eggplant are golden brown on the outside. Shred or slice the mozzarella and shred the parmigiano cheeses. Open the can of tomato puree and spoon a thin layer on the bottom of a small baking dish (last time i made this I used a 9 inch glass pie pan). Place one layer of eggplant on top of the sauce. Sprinkle with sea salt. Add half of the mozzarella and half of the parmigiano cheese. Spoon in just a little sauce scatter all over, very light. Next, another layer of eggplant, salt, a little more salt, and top with rest of the cheese. Bake at 400 until lightly browned on top and bubbling! Mangia!