| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Italian | Vegetables, Main dish, Casseroles, Kooknet, Italian | 6 | Servings |
INGREDIENTS
| 2 | lb | Eggplants |
| 1 | Onion; chopped | |
| 1 | ts | Garlic; minced |
| 28 | oz | Can crushed Tomatoes |
| 1/4 | ts | Dried Basil |
| 1/4 | ts | Dried Oregano |
| 8 | oz | Mozzarella Cheese; shredded |
| 1/4 | c | Parmesan Cheese; grated |
INSTRUCTIONS
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 350°F. 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. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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