- 2 or 3 eggplants
- Mozzarella to cover large baking dish
- bunch of green onion
- garlic cloves to taste
- one jar of your favorite pasta sauce
- Place the eggplant slices in a pyrex baking dish, covering the bottom and distributing evenly. Pour the sauce over the eggplant. Cover the eggplant with a layer of shredded mozzarella. Bake the eggplant for 20 minutes at 350 or until the cheese is melted, golden and bubbly. Cut into squares and enjoy!