Eggplant Parmesan Stack

...This recipe is dedicated to my best friend, Lizzie! <3

 Ingredients: 
1 medium to large eggplant
Olive Oil
Garlic Salt
1 Jar Marinara Sauce (Simple is better! If there are too many flavors in the sauce, it may interfere with the overall taste!..I usually buy the Trader Joe's marinara sauce in a can--super basic)
1 package sliced Mozzarella cheese
Parmesan Cheese 

1. Slice eggplant into thin rounds with the skin on. (about 1/4/-1/2 inch thick)
2. In a large pan, swirl olive oil and place eggplant slices. Sprinkle with garlic salt (to taste) and cook until tender (about 2-3 minutes on each side). If they start to burn, add more olive oil to the pan. After each batch is cooked, set aside on a plate until all of the slices are finished cooking. You may have to cook 3-4 batches, depending on the size of your pan.
3. After all of the eggplant slices are cooked and set aside on a plate, slice the Mozzarella rounds into quarters.
4. In a 9" x 13" baking dish, stack eggplant slices and layer with Mozzarella and sauce in between each slice. (Eggplant --> Sauce---> Mozzarella --> Eggplant--> Sauce--> Mozzarella ...etc. Until you have 3 slices of eggplant in a stack) Lastly, top with sauce,Mozzarella cheese and Parmesan! 
5. Bake at 350 degrees for 15-20 minutes or until Mozzarella starts to bubble on top!

***If you use a fairly large eggplant, this recipe should make approximately 6 stacks! They make delicious leftovers!

Serve with spaghetti (you may have to buy an extra jar of sauce to put on top of the spaghetti--this eggplant parm recipe uses about 1/2 of a jar) and the basic salad recipe below! This dish is definitely a winner and my guests are always satisfied! :)