1.

Preheat oven to 400˚F.

2.

On a pyrex, place layers of tomato sauce.

3.

Then add  Sylvan eggplant cutlets.

4.

Add bechamel sauce.

5.

Add ricotta and mozzarella cheese.

6.

Keep layering in the same order.

7.

Take to the oven for 25 minutes.

8.

Garnish with parsley and enjoy!