Veggie shreds Parmesan/Moz/Romano flavor 1/3 c
Shredded mozzarella cheese 1 c
Pomodoro Pasta Sauce TJ - 1 jar
Balsamic Vinegar -3 T
Olive Oil -2 T
1 t oregano

Directions:
Cut the eggplant into 1/2" slices and shake in a Ziploc bag with vinegar/oil/oregano mixture
Arrange on a cookie sheet in 1 layer bake at 400 degrees for 10 min per side

In a glass baking pan put some pasta sauce on the bottom, then layers of eggplant, shredded mozzarella, soy parmesan cheese and pasta sauce.
Last layer - cheese.

Bake for 30-40 min until cheese is bubbly