You could also make this recipe with summer squash or a mix of both.

-Cut 2 eggplants into ¼ inch slices (you want to end up with 18 slices).

-Pour 2-3 TBS olive oil on to a large baking sheet and rub it on each eggplant slice to lightly coat both sides.

-Cook the eggplant in the oven for 15-20 minutes or so until the eggplant is lightly browned.

-Take the skins off of 3-4 tomatoes by cutting a big X on the bottom of each tomato and soaking it in boiling water for 5 minutes. Then peel from the bottom up.

-Blend the tomatoes with a pinch of oregano and 2 cloves of garlic until smooth.

-Thinly slice 4 ounces of mozzarella and then break each slice into 2 inch size pieces (you want to end up with 12 pieces).

-Place 6 slices of eggplant on a nonstick baking sheet and top each slice with a tsp of the tomato sauce spread in a thin layer.

-Place a piece of mozzarella in the center of each slice and then top with another eggplant slice.

-Repeat with the tomato sauce and the cheese, again covering with another slice of eggplant.

-Top with the remaining sauce.

-Let the stacks rest for 30 minutes before cooking.

-Preheat oven to 400 degrees. Bake the eggplant 20 minutes.

-Remove from oven and sprinkle with each stack with some grated Parmesan cheese.

-Let the stacks rest 3 minutes before serving.