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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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