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