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Eggplant parmesan #3

Yield: 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 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. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach CA

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