Eggplant Parmesan (version XXIII)
2 pound eggplants
1 onion, chopped
1 tablespoon garlic, minced
28 ounces can crushed tomatoes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
8 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
Cut eggplants lengthwise into 12 slices. Arrange half of slices in a single layer on a baking sheet. Spray with cooking spray. Broil 4 inches 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 350F.
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.
Click Here to Comment on This Recipe
Alternate Versions of This Recipe: