How about this for super easy! I really love a recipe that is delicious and nutritious but also quick and easy to prepare.

Eggplant Parmigiana

Ingredients

2 medium eggplants (these were from my local farmers market)
2 cups tomato puree (preferably organic in a glass jar)
1 pound mozzarella cheese, sliced, organic or raw
¾ cup shredded parmesan or Parmigiano Reggiano
Olive oil, organic, unfiltered

Preparation

Slice eggplants into ¼ inch slices. Put slices on a baking sheet or broiler pan. Brush eggplant with olive oil. Broil 3 inches from broiler for 5 minutes. Turn slices over, brush with more olive oil, and broil for 3 minutes.

Preheat oven to 350 degrees Fahrenheit.

Place one layer of eggplant slices in a baking dish. Top eggplant with mozzarella slices and pour enough tomato puree to cover. Sprinkle with parmesan. Repeat with layers of eggplant, mozzarella, tomato puree, and parmesan until all eggplant is used. Finish with tomato puree and a generous sprinkle of parmesan.

Bake for 20 minutes or until cheese is melted and dish is heated through.

Great served with a tossed green salad and homemade dressing.

This recipe is shared on Real Food Wednesday.