| 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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