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I have been having the eggplant dish at Bertucci's a lot lately and decided it was easy enough to replicate at home.

Preheat 350 degree oven.
Slice one eggplant thin (~quarter inch), drizzle olive oil, bake until nearly cooked.
Top with your favorite pasta sauce and lots of shredded cheese or fresh mozzarella. Sprinkle with dried oregano or Italian seasoning.  Return to oven till cheese melts.
Top with torn up fresh basil.
Serve.

If you want the traditional eggplant parm....instead of baking the eggplant, dip slices in beaten egg, then gf crumbs or flour, then fry until golden. Drain and layer with cheese, sauce and herbs. But the other way is healthier and less calories.

Note: if the eggplant has a lot of seeds, it will be bitter. You can slice and lightly salt and drain on paper towel for an hour or so, to drain out the bitterness. I have skipped this step for years...just buy lighter weight, medium size eggplant instead of heavy, seedy ones. 

Either recipe freezes well in single portions. I am the only one in my house who eats eggplant, so either I plan to eat it for three days in a row, or I freeze it.
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