Eggplant parmesan #3

6 servings

Ingredients

Quantity Ingredient
2 pounds Eggplants
1 Onion; chopped
1 teaspoon Garlic; minced
28 ounces Can crushed Tomatoes
¼ teaspoon Dried Basil
¼ teaspoon Dried Oregano
8 ounces Mozzarella Cheese; shredded
¼ cup Parmesan Cheese; grated

Directions

Preheat broiler. Cut eggplants lengthwise into 12 slices. Arrange half of slices in a single layer on a baking sheet. Spray with cooking spray. Broil 4" from heat source for 5 minutes, or until browned. Turn eggplant, spray again and broil 5 minutes more or until browned. Remove eggplant slices to plate; repeat with second batch of eggplant. When done, preheat oven to 350øF.

Spray nonstick skillet with cooking spray, then add onion and garlic and cook, stirring with mixing spoon, 2 minutes. Add tomatoes, basil and oregano. Bring to a boil; cover and simmer 10 minutes. When done, spread ½ cup tomato mixture in baking dish. Layer eggplant, tomato mixture, Mozzarella and Parmesan. Bake, uncovered, 30 minutes or until heated through.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Related recipes