I few more details on the plans that I posted above: The raised beds along the fence would be completely separate from the fence, I'm not talking about heaping dirt against the fence or anything like that lol! Just building raised beds 2' wide and placing them against the fence so I can grow vertically as much as possible. I have a 50' roll of black vinyl coated chain link fencing (part of it is used to enclose the current garden) and I plan to repurpose it by hanging it along the back fence so I can trellis peas, beans, tomatoes, melons, whatever. I have been reading that growing vertically is one way to get more out of a small space. Since I have two medium sized dogs and I have learned the hard way that regular garden fencing or poultry wire isn't really sturdy enough, I was planning to buy some hog panels, have them cut in half, and have those go along the front of the beds to keep everything out. Hog panels are 34" tall and the bars are close together at the bottom and gradually get further apart as they go up. Each half would weigh about 17 pounds, so I can lift a section off as needed to tend the garden, then put it back up when I'm done. The design I came up with has a 4' tall 4'x4' fence post between each bed, about 2' feet out from the existing fence posts. The end pieces of each raised bed will be screwed into it, and once the 1' tall beds are filled with dirt, it should be plenty sturdy enough to support these panels. I also intend to have a piece of 2"x4" going between each of these posts and the actual fence posts to lend greater stability to both, and that will be the only thing that connects the raised beds to the fence. I thought it would be best to keep them totally separate to allow the fence to be worked on or even replaced later if needed, without having to remove the beds. The center beds would need a different setup for keeping out the dogs and rabbits. I had in mind some kind of enclosure that goes around the perimeter, with a gate at the opening. Most likely I would use the same hog panel idea so I could access the beds from the outside or the inside, or I could opt to leave part of it in place and use it for a trellis. I have thought about even enclosing the whole thing with heavy plastic to create a greenhouse for winter, and I could also use it to suspend shade cloth since the sun is a bit too much here in Oklahoma in the summer and it actually gets hot enough that the tomatoes stop setting fruit. The only thing I don't like about this idea is that it is right in the middle of the yard (actually, two of them, one on each side) though the dogs would have a blast running around them. Aesthetically, I think the perimeter beds along the fence would be more attractive and open, even with the smaller island beds added. I would probably put just low covers on those and use those beds for low growing crops since I would have plenty of space to trellis the taller crops along the fence. Thank you for considering my ideas and if you have any feedback or suggestions for me, please let me know! Here is a link that might be useful:

Hmmm well tumbler tomatoes come to mind for the window boxes. Any determinate or bush type tomato should not out grow its space. Some varieties are Prairie Pride, Centennial Rocket, stupice, bush early girl. I also grew romas last year that were a bush type. There are lots of choices. Ask at your garden center..they should be able to tell you which is which. Also put tomato rings on at planting time. Same with cucs.....bush types or grow them up a trellis. Peppers...I had some little ones last year...I grew them in one gallon pots...the peppers were also small, but very flavourful and a lot of them. I don't remember the name of them though. Just some I picked out at the garden center. I just started my herbs a couple days ago in 4 inch pots in the greenhouse. I have never had basil grow into a large bush.... I had oragano come through the winter this year. Happy gardening, Sierra

Hi Sheepie! Lots of rain has been falling north and northwest of us--has it been raining at your place the last couple of days? Hank, I've never used dental floss, but then I cage my tomatoes and don't generally have to tie anything. I just poke the ends of the branches back inside the cages when they try to "escape". I use various types of material in the garden to tie plants to fences, stakes or other supports, including jute twine, cotton twine, green velcro ties bought in a roll at the garden center, and old panty hose. I am a little concerned that something as thin as dental floss might cut little grooves into tender green plant tissue, though. Sheri, I think I will do another post on bugs in the garden in general, but let me say a couple of things quickly here. 1) Spiders are the absolute best thing to have in the garden because they are there for one reason and one reason alone and that is to eat insects. The spiders are your friend! Well, one year I had black widows in the garden, and I had to get rid of them, but other harmless spiders took their place and that was fine. 2) If you have a lot of pest bugs in the garden, you need more bugs and not less. Are you seeing any lady bugs or green lacewings? If so, that is great. Like spiders, the lady bugs and green lacewings are there to eat pest bugs. I bought those little bags or cartons of lady bugs at nurseries several years in a row and released them into my garden. I now have a healthy population of ladybugs and no longer have to buy any. The ladybugs and the green lacewings (I only had to release them one year to build a good population) leep most pests under control. 3) Most ants in general are good for the garden. They scavenge and remove dead bugs, bug eggs, etc. Some of our tiny native ants prey upon imported fire ants. I have two harvester ant beds right outside my garden and they are a huge help to me. I do treat with Safer organic fire ant bait for fire ants in the garden. Try to think of ants as an important part of the natural pest control system. 4) If your tomatoes have obvious insect bites on them, I would look for green tomato hornworms (I have had one monster-sized one strip an entire plant bare this week, including eating most of 4 tomatoes that were the size of tennis balls) or for stinkbugs. It is just about stinkbug time here. 5) Crickets and grasshoppers are a very complicated problem. I'll go into them on a separate post specifically about them, so it will be easy for someone to find later on if they are doing a 'search' of this forum. 6) Flies are a nuisance. I have never worried about them or tried to get rid of them, but then I am in horse and cattle ranch country where the flies outnumber the humans about a billion to one. 7) Caterpillars are complicated. The easy way to deal with them organically is to use Bt, a bacteria that kills any caterpillar, moth or butterfly that comes into contact with it. Bt is an organic product and is often found in products labeled 'Caterpillar Killer'. Because I love the butterflies and moths, I quit using Bt several years ago. Whether to use BT or not is an individual choice and I respect anyone's right to use it to rid their landscape of caterpillars. I prefer to not use it on our property, though, and just handpick caterpillars that have become a problem. It is easy to see bugs in the garden and get panicky and want to get rid of them all. I understand that. I have been there myself. When I was a young child, my dad sprayed DDT and other poisons to rid his garden of bugs. When I was a teenager, my dad sprayed religiously with Kelthane to get rid of the spider mites on his tomatoes. When I was a young woman in my 20s, with a family, home and garden of my own, my dad used Sevin dust as a multi-purpose bug killer. I tried his methods when I was in my mid- to late-20s and found they really didn't work. I started looking for a better way. It took me a few years, but I finally got it right. I'll describe it in the post I write in a few minutes about bugs. I'm not saying my way is the best way, but it is the best way for me and for all the critters who share this piece of land my family calls home. Dawn

Here are some your family might like. Enjoy. Sue Chicken/Veggie Stacks 1 Eggplant 2 Zucchini 4 thin-sliced boneless, skinless chicken breasts 2 Portobello mushrooms, sliced into 1/4" slices 2 Cups favorite pasta sauce Grated cheese Preheat oven to 425. Slice eggplant length wise into 1/2 to 1/4 inch thick slices Place slices in one layer on rack over a cookie sheet (with sides). Sprinkle with salt and let sit for 30 minutes (this extracts bitter flavor) Spray a cookie sheet (with sides) with oil (use two sheets if necessary) Rinse and dry, then place eggplant and sliced zucchini in one layer on the cookie sheet. Spray lightly and roast in lower have of oven for 15 minutes, or until eggplant is tender but not overcooked. Remove from oven and cool slightly. Once cool enough to handle, carefully remove slices from pan and reserve on separate dish. For each serving, place one slice of eggplant on cookie sheet then top with a slice of zucchini. Spread with 1 tablespoon of sauce then top with a small amount of mozzarella. Continue layering, finishing with mozzarella on top. Top with a little sauce and sprinkle with grated cheese. Return of oven and cook until cheese is melted. Serve with Italian bread and a side of pasta. ================= Stuffed Chicken Cutlets (Cheese, Ham, & Asparagus) NOTE: Any type of filling can be used such as bread stuffing. Also consider using any type of cheese like goat cheese, herbed cream cheese, Fontina, etc. Additionally, spinach leaves can be used as well as any kind of meat such as prosciutto. 4 Boneless, skinless chicken cutlets 1 T Parsley, dried 1 C Grated Jarlesburg cheese 4 Slices ham 12 Asparagus stalks 1 Egg, beaten 2 C. Chicken stock (or broth) 3/4 cup white wine 2 T Butter 2 T Flour Pound chicken cutlets so they're of even thickness. Layer parsley, Jarlesburg, ham, asparagus. Season with salt and fresh ground pepper. Roll up cutlet and tie with kitchen string (be sure to tie the ends tight so that filling isn't lost during cooking). Brush with egg and roll in seasoned breadcrumbs or panko (Japanese breadcrumbs). Lay chicken rolls seam side down in baking pan that fits the rolls so they're not crowded. Add chicken stock and wine to pan (should come up about 1/2 inch). Bake at 350 for 45-60 minutes Remove chicken rolls from pan and keep warm. Melt 2 T. butter in small sauce pan over medium-high heat. Add flour and stir until lightly golden. Carefully add the baking pan liquids to the sauce pan and whisk until thickened. Serve chicken and pass the gravy. =================== Lemon Chicken (Mr. C's) If making ahead, store in a baking dish and reheat covered, in oven for 30 minutes at 300 or in a chafing dish. 2 lbs. chicken breasts, skinless, boneless 3/4 cup Flour 4 T. Butter 1/4 cup Canola oil 1 C. Dry white wine Juice of 1/2 lemon 1 C. Chicken broth (canned or home made) 8 lemon slices Fresh parsley for garnish Pound chicken cutlets to 1/4 or 1/3 inch thick. Cut into 2x2" pieces. Lightly coat with flour. Heat butter in large skillet. When bubbly, add oil. When oil is hot, add chicken pieces in batches so only one layer of chicken is in pan at a time - brown lightly on both sides. Remove chicken and reserve in a baking dish. When all pieces are browned and removed from pan, add wine and lemon juice to pan. Scrape up bits on bottom of pan (deglaze). Bring to a boil, and reduce liquid over high heat, for 3 minutes. Add chicken broth and reduce for another 3 minutes. Return chicken to pan. Top with lemon slices. Simmer for 5 - 6 minutes. Garnish with fresh parsley and additional lemon slices. =================================== Chicken Sorrentino 6 Boneless, skinless chicken breasts, pounded very thin 2 T. Butter 1 Eggplant, peeled and sliced into 1/2-inch diagonal slices 1 Egg, beaten 2/3 C. Flour 1 C. Seasoned breadcrumbs Cooking spray 1 C. Sherry 1 C. Chicken stock (or canned broth) 6 Slices prosciutto 6 Slices mozzarella Preheat oven to 375 F. Lightly coat a jelly roll pan (cookie sheet) with oil. Coat eggplant slices with flour, then dip into egg, then breadcrumbs. Place eggplant slices on cookie sheet and bake for 20 minutes While eggplant is cooking: Heat large skillet and melt butter. Brown the chicken cutlets for a few minutes until golden brown. Remove from skillet, set aside and keep warm. When eggplant slices are tender, remove from oven and set aside. Over medium-high heat, add sherry and chicken broth to skillet, scraping up all brown bits (deglazing the pan) Cook for about 2 minutes, reducing sauce somewhat. Add chicken cutlets back to pan and top with a piece of prosciutto and a piece of eggplant. Spoon some sauce over the top and cover for 2 minutes, over medium-high heat. Remove cover and top with mozzarella slices. Cover and heat over medium heat for 1 minute or until mozzarella melts. ============================== Flank Steak - Stuffed Servings: 4 1 Flank steak, butterflied 3/4 Cup Parmesan cheese, grated 3 Tablespoons Parsley, chopped, dry or fresh 3 Cloves garlic, minced Salt and pepper 2 Tablespoons Olive oil Mix cheese, parsley, and garlic, then spread on butterflied flank steak. Sprinkle with salt and fresh-ground pepper. Roll tightly, and tie at 1 - 1 inch intervals. Make sure the ends are tied to prevent filling from oozing out. Heat grill. Brown all sides of roast. Set roast over non-fire part of the grill, cover and let roast for 30 minutes or until internal temp is 130. Let sit for up to 10 minutes. Cut on diagnonal into 1-inch slices. ====================================== Salisbury Steak in Mushroom and Green Peppercorn Sauce Ann Thibeault (Ann_t) 2 lbs ground Sirloin 1 onion , chopped fine 2 cloves garlic minced 2 Tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme 1 Tablespoon Worchestershire Sauce 1 Tablespoon dijon mustard Salt and Pepper to taste Sauce 1/2 small onion chopped 1 garlic clove minced 1 Tablespoon green peppercorns Fresh Mushrooms sliced Flour Broth (Beef or chicken) Pan drippings Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, dijon mustard, worchestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands). Form into oval shaped patties. (I made 5 nice size ones from the 2 lbs, but you could make smaller if you prefer) If you have a grill pan use it. Heat pan until hot and grill steaks until grilled on both sides. Add a bit of broth to the pan to pick up the drippings to add to sauce. Sauce Saute onion in 1 Tablespoon of oil until tender. Add mushroom and cook for 3 or 4 minutes and add flour. Cook for 2 or 3 minutes and add broth and green peppercorns. Place Salisbury Steaks in with sauce and continue to cook on low for at least one hour. This makes the meat really fork tender. ============================== Shrimp Wrapped in Prosciutto with Mozzarella in a White Wine/Shallot Sauce Dad/Sue Servings: 6 Serves 6 as a first course 18 jumbo shrimp, shelled and de-veined 10 Slices prosciutto, sliced very thin 4 T Butter 3 Shallots - diced 2 Garlic cloves - chopped 1/3 C Chicken stock , or broth 2 T Olive oil 1/2 C Dry white wine 8 oz Mozzerella - cut into strips Preheat oven to 375. Cut prosciutto in half length-wise, using one half for each shrimp. Wrap each shrimp with prosciutto. Place in oven-proof dish with at least 1" between shrimp. Set aside. In a small saucepan, melt butter. Add shallots and garlic - saute until golden. Add olive oil - cook for 1 minute Add chicken stock - reduce over high-simmer for 2 minutes. Add white wine and reduce over high-simmer for 3 minutes. Sauce should be slightly thickened. Pour mixture over shrimp. Bake at 375 until shrimp are almost cooked through (10-15 minutes) Carefully place mozzarella strips over each slice. Return to oven and cook until mozzarella is melted. Place in serving dish. Spoon sauce over shrimp. Serving Ideas: Serve with warm, crusty Italian bread. =========================== Pecan-Crusted Salmon with Mango Salsa Servings: 8 8 Salmon filets 2 C. pecans 1 T. Garlic 1/2 t. Salt 1/4 t. cayenne pepper 1/2 C. Mayonnaise Mango Salsa Preheat oven to 400. Grind pecans into a course meal. Mix together garlic, salt, and cayenne. Coat filets with mayo, then dip into pecans, coating thoroughly. Place filets on cooking rack set in a baking pan. Bake for 15-20 minutes, or until fish is cooked through. Serve over mango salsa. ========================================== Salmon with Creamy Mustard Sauce Servings: 4 Serve with Creamy Mustard Sauce 4 Salmon Filets or steaks Dijon-style mustard Salt Olive oil Sprinkle salmon filets or steaks with olive oil and a little salt, and lightly brush with Dijon-style mustard. Broil or grill it until done to taste. Dijon Cream Sauce 3 Tablespoons Flour 3 Tablespoons Butter 3/4 Cup Milk, warmed 3/4 Cup Chicken stock, warmed 3 Tablespoons Dijon mustard 3 Tablespoons White wine Melt butter in saucepan ocer medium-high heat Add flour and whisk Let cook, stirring constantly for 2 mintues Add milk, whisk Add chicken stock, whisk Whisk constantly until mixture starts to thicken Add mustard and wine Whisk until thickened Serving Ideas: Serve with grilled or oven-roasted salmon =============================== Pasta with Zucchini and Prosciutto- Lite Servings: 4 8 oz. Pasta (rigatoni or penne) 1 1/2 T. Reduced-calorie margarine 1 1/2 T. Flour 1 C chicken broth, halved 1/2 C 1% milk 1/4 C Grated Parmesan cheese 1 oz. Prosciutto Freshly ground pepper 3 Medium Zucchini, peeled, chopped Cook pasta. Drain. Sauce Melt margarine in a small sauce pan. Add flour, mix well to a thick paste. Cook for 2 minutes over med-high heat, stirring constantly. Add 1/2 C. chicken broth and milk. Wisk constantly over med-high heat until thickened. Add cheese, prosciutto, and pepper. Meanwhile, cook zucchini in remaining chicken broth until crisp-tender. Pour sauce over pasta, add zucchini. ======================== Gianfranco's Pasta (Pasta with Sausage, mushrooms, and Parmesan cheese). Gianfranco Servings: 6 1 pound Pasta, Penne, Rigatoni, and bowties work well) 4 sausage links, Sweet, no fennel 10 Oz Mushrooms, sliced 3-4 Garlic cloves, Chopped fine 1 C Grated Parmesan cheese Prepare pasta according to directions (Penne, Rigatoni, and bowties work well here)- make sure not to overcook. Meanwhile, remove sweet sausage from casing and saute in a fry pan, breaking it up as you cook it. Add Gar;ic halfway thru cooking. Slice mushrooms and add to cooking sausage until they are both well cooked - keep warm. When pasta is done, drain (reserve some pasta water) and toss with sausage/mushroom mixture and grated cheese. Add some of the reserved cooking water if pasta seems dry. ============================= Stuffed Pork Tenderloin Servings: 6 You'll need butcher string to tie this up. Once you get the knack of butterflying the tenderloin, this is very easy to make. Consider substituting or adding sauteed mushrooms, fresh unclooked asparagus, prosciutto, etc. 2 Pork tenderloin, Costco sells thenm cheap and they're good 1 Cup fresh spinach, rinsed and drained. 1 C. grated Jarlsberg cheese, or Fontina 1/3 C. grated Parmesan cheese , or goat cheese 2 t. garlic powder, Fresh garlic is too potent for this dish Salt/Pepper 2 C White wine, or chicken stock Butterfly each tenderloin, and carefully pound to even thickness. Place on work surface, overlapping the long sides by about an inch or so (this makes the surface quite large for layering the ingredients). Layer the spinach leaves, then the grated Jarlesberg, then the parmesan. Sprinkle with garlic powder and some salt and pepper. Roll the roast tightly and tie off at 1.5 inch intervals. You can add some wine or chicken stock to the pan (about 2 cups). Preheat oven to 400F and roast (uncovered) 24 minutes per pound until internal temperature is around 160ish. (Typical tenderloins should take 1.5 hours (approx). Check temperature after 50 minutes and then every 10 minutes so it doesn't overcook. When cooked, remove from oven, transfer roast to a cutting board, and loosely cover with foil - let sit for 15 minutes. Drain liquids into a saucepan, turn heat up to medium-high and reduce liquid for 2 minutes - reduce heat to low. If there is less than 1.5 cups of liquid, add some chicken or beef broth. Mix a slurry of flour and cold water, then slowly add to the gravy until thickened. ================================== Pork Medallions with Mustard-Caper Sauce 1 Pork tenderloin 2 Cups Bread crumbs, seasoned, Fresh or packaged 1 Egg, beat it up 3/4 Cup Flour 4 Tablespoons Butter 4 Tablespoons Cooking oil Mustard-Caper Sauce Slice tenderloin into 1/2-inch medallions Pound medalions into 1/4-inch rounds Dredge each medallion in flour, then egg, then breadcrumbs Lay on wax paper until ready for frying Melt 1/2 the butter in heavy, large skillet over medium-high heat Add 1/2 the oil when foaming subsides Add pork to skillet in one layer, being careful not to crowd. Cook for 2 minutes per side. Remove and keep warm in a 250 oven Cook remaining medallions and keep warm. Prepare Mustard Caper Sauce Arrange medallions slightly overlapping on plate and drizzle with sauce. ======================================== Pork Loin Braised in Milk Marcella Hazan Essentials of Classic Italian Cooking An outstanding, simple dish. Perfect for a dinner party. This is made with a pork loin (bone in) roast, NOT a tenderloin. A sloping-sided braiser is best. Pots with high sides will not reduce and brown the milk properly. If cooked as a roast, the sides will be fork tender, but the middle chops will not be as tender. To remedy, cut roast into double chops before cooking. 1 T. Butter 2 T. Vegetable oil 2 1/2 pounds Pork loin roast Salt Black pepper, ground fresh 2 1/2 Cups Whole milk 3/4 Cup Heavy cream 3/4 Cup Chicken broth 2 T. Fine flour, Wondra is good Choose a heavy-bottomed pot that can snuggly accomodate the roast. Put in butter and oil and turn heat to medium high. When the butter foam subsides, add the meat, the fat side should be facing down. As it browns, turn it, every few minutes to brown evenly all around. Lower the heat if the butter browns too much. Add salt, pepper, and 1 cup of milk. Add milk slowly so it doesn't boil over. Allow the milk to simmer for 20 - 30 seconds; turn the heat down to minimum, and cover pot with the lid slightly ajar. Cook at lazy simmer for approximately 1 hour, turning the meat occasionally, until the milk has thickened, through evaporation, into a nut-brown sauce. When the milk reaches this stage, and not before, add one more cup of milk - let it simmer for about 10 minutes, then cover the pot, putting the lid on tightly. Check and turn the pork from time to time. After 30 minutes, set the lid slightly ajar. Continue to cook at minimum heat; when there is no liquid lft in the pot, add a 1/2 cup milk. Continue cooking until the meat feels tender when prodded with a fork and all the milk has coagulated into dark clusters. Altogether, it will take about 3 hours. If before the meat is fully cooked, you find that the liquid in the pot has evaporated, add another 1/2 cup of mild, repeating the step if it should become necessary. When the pork is tender and all the milk in the pot has thickened into dark clusters, transfer the meat to a cutting board. Let it settle for a few minutes, then cut into single or double-thick chops; arrange on warm serving platter. Tip the pot and spoon off most of the fat-there may be as much as a cup of it - being careful to leave behind all the coagulated clusters. Add 2-3 tablespoons of chicken stock or broth and boil it away while using a wooden spoon to scrape loose the cooking residue from the bottom and sides of the pot. Over med-high heat, add 3/4 cup heavy cream, and 1/2 cup chicken broth. Whisk and add flour to thicken further if needed. Reduce until desired thick consistency. Pass gravy through a fine sieve, pushing against the mesh with a wooden spoon to get all the liquid out. ============================ Eggplant Rollatini Eggplant can be first coated with egg whites then dipped in panko that has been seasoned with garlic powder, grated Italian cheese, and parsley (or use seasoned breadcrumbs) before initial baking. Low-fat ricotta can be used in place of whole-milk ricotta. Rollatini can be frozen individually on cookie sheets for 8 hours, then packed in airtight container or freezer bags to up to 1.5 months. For a variation, add curry powder and diced green chiles to the ricotta mixture. Spice up the tomato sauce by sauteeing hot red pepper flakes in olive oil before adding to the sauce. 2 Large eggplant, peeled Olive oil 16 oz Ricotta 8 oz. Mozzarella, grated 3/4 C. Grated Parmesan cheese (separate into 1/2 C and 1/4 C) 2 T. Dried parsley , or 3 T. fresh chopped 3/4 Cup fresh spinach, chopped (optional) Salt/Pepper 1 Egg 1 Egg yolk 1 1/2 C Quick Tomato Sauce (see recipe) or your favorite sauce. Preheat oven to 350F. Cut peeled eggplant in 1/2 inch lengthwise slices. Coat a jelly roll pan (cookie sheet with sides) with olive oil. Place eggplant slices in pan, then brush or spray ligthly with olive oil, salt. Cook at 350 for 15 minutes, cool. Mix ricotta, 3/4 of the mozzarella, 1/2 C Parmesan cheese, and parsley. Add salt/pepper to taste. Taste the mixture to check seasoning before adding raw eggs; adjust as necessary. Add 1 egg, and 1 egg yolk, mix well. At widest short end place a scnat 1/4 C filling and roll up jelly-roll style. Please each roll into a baking dish, seam-side down. Top each with a couple of spoonfuls of sauce. Bake at 350F for 30 minutes, remove foil, sprinkle with remaining mozzarella and parmesan cheese; bake another 5 minutes. ============================== Eggplant Parmesan - Lite (2 servings) 2 Eggplant 6 oz Mozzarella - sliced thin 2 Cups prepared sauce Grated cheese Preheat oven to 425. Slice eggplant length wise into 1/4 to 1/2 inch thick slices Place slices in one layer on rack over a baking sheet (cookie sheet with sides). Sprinkle with salt and let sit for 30 minutes (this extracts bitter flavor) Rinse and dry, then place in one layer on a cookie sheet. Spray a cookie sheet with oil Spray lightly and roast in lower have of oven for 15 minutes, or until eggplant is tender but not overcooked. Remove from oven and cool slightly. Once cool enough to handle, carefully remove eggplant slices from cookie sheet and reserve on separate dish. For each serving, place one slice of eggplant on cookie sheet and spread with a tablespoon of sauce. Top with a small amount of mozzarella and continue layering finishing with mozzarella on top. Top with a little sauce then sprinkle with some grated cheese. Return to oven and cook until cheese is melted. Serve with Italian bread and a side of pasta.