Pan Cooked Eggplant, Tomato Sauce and Cheese

Ingredients  

• 24 ounces of tomato sauce
• 8 ounces of shredded plant-based cheese
• ½ bunch scallions, finely chopped 
• 1 pound Chinese or Japanese eggplants (2–3 medium), cut into ¼-inch rounds 

• ½ cup coarsely chopped flat-leaf parsley or basil, divided 
• 1 teaspoon kosher salt (or pink Himalayan) plus more for seasoning 
• Freshly ground black pepper 

Directions

1. Add 8 ounces of tomato sauce to a large heavy skillet over medium heat. 
2. Stir in scallions and cook for about 2 minutes.
3. Add a layer of cheese (about 3 ounces).
4. Add the eggplant, flat side down in a layer.
5. Top the eggplant layer with 8 ounces of tomato sauce, add about 3 ounces of cheese and basil.
6. Add salt and pepper.
7.  Continue layering until all ingredients are used. 
8. The final layer should have tomato sauce and cheese.
9. Cover and cook on medium-low heat for 15 minutes or until done. 

Serve with rice or pasta.