slice the eggplant, and sprinkle salt on them. (I guess it brings out the extra moisture) wipe off the extra juice with a paper towel. the longer you wait the more juice that comes out. they say to wait about 30 min but I wasn't patient enough to wait that long... typical hungry girl!
while you are letting the moisture out, prepare the tomato sauce. I made my own from fresh tomatoes, basil, oregano, parsley, rosemary, olive oil, and minced garlic. soooo good! I'll have to post the recipe for that when I make it again. hopefully soon!
put the sauce on each of the eggplant slices, sprinkle some mozzarella & feta cheese on top. bake at 350 for about 5-10 min until the cheese is melted. mmmm!
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