Eggplant Parmesan (version XXIII)

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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

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 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.

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