Instructions: In this eggplant dish, 52 percent of the calories (11 grams) comes from fat, cheese). If you wish to lower the saturated fat, you can cut the amount of mozzarella and Parmigiano-Reggiano cheese.

2 1/2 pounds eggplant, peeled and sliced into 3/8 inch- thick rounds Salt
/4 cup extra-virgin olive oil, plus additional for sauteing eggplant, if desired
1/2 cup chopped onion
6 fresh tomatoes, seeded and chopped, or one (14-ounce) can tomato puree 4 ounces mozzarella or provolone cheese, sliced 4 tablespoons grated Parmigiano-Reggiano cheese

Lay the eggplant slices on paper towels and sprinkle with salt. Let them drain off their bitter juices, about 30 minutes. Rinse with cold water, pat dry.

Set aside.

In a large skillet heat 1/4 cup olive oil. Add onion and cook until brown, 5 to 7 minutes, stirring occasionally. Add tomatoes or tomato puree and simmer for about 40 minutes.

Meanwhile, grill eggplant slices on outdoor barbecue or under broiler. Or, heat additional olive oil in a skillet and lightly saute eggplant slices.

In a 9-by-13 inch ovenproof baking dish, layer half of the tomato sauce and eggplant. Add a layer of mozzarella cheese and Parmigiano-Reggiano cheese. Add the remaining eggplant slices and tomato sauce on top.

Bake in a 350-degree oven for 30 minutes. Leave at room temperature 1 hour before serving.

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