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Cut the eggplants in half lengthwise. Heat the olive oil in a skillet and sauté the eggplant halves lightly until just beginning to soften. Arrange layer in a foil lined casserole. Top with half the cheese. Repeat eggplant layer, topping with remaining sauce, seasonings and cheese. Bake at 350ºF. for 25 minutes or until eggplants are tender.