Baked Eggplant (version III)

(2 votes)

2 teaspoons olive oil
1/2 onion, chopped
1 clove garlic, minced
1/2 pound recipe-ready crushed tomatoes
1/2 cup dry white wine or vegetable stock
1 teaspoon oregano, or 1-1/2 tablespoons fresh, chopped
1 large eggplant, cut into 2 inch pieces
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Preheat oven to 400°F.

Heat oil in a heavy flameproof casserole dish over medium heat. Sauté onion and garlic 3-4 minutes or until onion is tender. Add tomatoes, wine, oregano and salt and pepper to taste. Increase heat to medium high and simmer 15 minutes. Stir in eggplant and half the mozzarella cheese. Bake 35-40 minutes. Remove from oven and top with remaining cheeses. Bake another 3-4 minutes or until cheese is melted.

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