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Preheat oven to 350 degrees F.
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Place about 1 tablespoon olive oil in cast iron skillet. Swirl around skillet to coat evenly.
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Add enough tomato sauce to coat the bottom of the pan.
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Spread the eggplant cutlets in the bottom of the pan in one layer. Use smaller eggplant pieces to fit in between larger ones.
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Pour tomato sauce over eggplant layer covering all pieces.
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Bake in oven for approximately 35 minutes until eggplant is tender and soft.
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Take skillet out of oven and add parmesan and mozzarella cheeses.
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Put skillet back in oven for about 20 minutes until cheese is slightly browned.
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Take skillet out of the oven and let sit for 5-10 minutes. Slice and serve.
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Note: it is even good at room temperature and makes great leftovers.