Baked Eggplant with Mozzarella

This is a dish that really puts the homemade tomato sauce in a previous post to perfect use.   This recipe was inspired by a dish I had a few weeks ago for lunch in Sorrento.  Like so many Italian dishes the ingredients are simple but combined with care and finesse.   Here you will see that I have used only one large eggplant which really makes more than enough for two people as a side dish. However you can easily alter the proportions to serve as many people as you need.  Just bare in mind that you will need enough cheese and tomato sauce for each layer of eggplant that you add to this recipe. If you have any leftovers it is wonderful at room temperature or warmed with a salad of Arugula. Continue reading Baked Eggplant with Mozzarella