Ingredients:
2 eggplants
olive oil- as needed
1/2 cup parmesan- grated
salt and pepper to taste
2 garlic cloves, sliced
3 cups tomato sauce
1/2 tsp red pepper flakes

Topping:
3/4 cup breadcrumbs
1/2 cup grated parmesan
2 tbsp olive oil

Directions:

Cut the bottom off of the two eggplants. Make about 5 slices out of each eggplant- 10 total- about 1/2 inch slices. Use the remaining skinny ends for the sauce. Peel the skin off using a knife and then dice into small chunks. Heat a pan over medium-high heat and add olive oil. Then place the eggplant slices on the pan to soften slightly. Cook on each side about 3-4 minutes, add fresh sea salt. They should be lightly browned and softened.

Remove the eggplants once cooked and place on a dish. Add a little more olive oil to the pan and add the sliced garlic. Then add the diced eggplant. Add a pinch of salt and the red pepper flakes. Sautee for five minutes, then add the tomato sauce. Then cook on medium-low heat for fifteen minutes.

Divide the 1/2 cup parmesan cheese by adding a spoonful on top of each sliced eggplant. Then fold the eggplant like a taco with the cheese inside.

Get a small casserole dish and add 1/2 the sauce to the bottom of the dish. Then place the cheese-filled eggplants on top evenly. Add the remaining sauce over the top.

In a bowl mix up the breadcrumbs, parmesan, and olive oil. Pour it over the top of the casserole. Bake for 35-40 minutes at 375 degrees.

Enjoy!