Eggplant Parmesan

• 1 large eggplant
• 6 oz. can tomato paste
• 14 oz. can fire-roasted tomatoes
• 1-2 cups grated cheese
• Parmesan cheese
• Olive oil
• Garlic
• Oregano
• Parsley
• Salt
• Pepper

• Slice eggplant into ¼ inch slices
• Rub with olive oil, salt pepper
• Bake at 400 °f for 20 minutes
• Flip eggplants
• Add tomato paste, then tomatoes (draining slightly)
• Top with garlic, other spices, and cheese
• Bake 10 minutes more
• Or
• Bake at 350 °f
• Layer eggplant, tomato, cheese until you have 2 or 3 layers
• Bake 30-40 minutes