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Cooked by: Chef / Last Modified: 7/5/2008 / Base: Vegetables / Number of Servings: 6 |
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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 1/2 cup tomato mixture in baking dish. Layer eggplant, tomato
mixture, Mozzarella and Parmesan. Bake, uncovered, 30 minutes or
until heated through.
Ingredients:
2 Pound(s) Eggplants
1 Onion; chopped
1 Teaspoon(s) Garlic; minced
28 Ounce(s) Can crushed Tomatoes
1/4 Teaspoon(s) Dried Basil
1/4 Teaspoon(s) Dried Oregano
8 Ounce(s) Mozzarella Cheese; shredded
1/4 Cup(s) Parmesan Cheese; grated |
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