(
Ingredients:
- 1 medium eggplant, sliced in 1/4-inch thick rounds
- olive oil
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1/2 medium sweet onion, cut in thin slices
- 1 clove garlic, minced
- pinch dried leaf basil
- salt and pepper, to taste
- 3 slices Mozzarella cheese or about 1 cup shredded
Preparation:
Heat a thin layer of oil in a large skillet over medium heat; add eggplant to the hot oil and cook, turning once, for about 5 minutes, or until lightly browned. Repeat until all eggplant slices are cooked, using as little oil as needed to brown the slices. Transfer to a plate. Add more oil to the skillet if needed; add onions and garlic. Cook until tender. Combine tomatoes with onion mixture, basil, and salt and pepper, to taste. Layer eggplant slices with the onion and tomato mixture in a shallow casserole.
Bake for 20 minutes at 350°. Top with sliced or shredded Mozzarella cheese and cook for 8 minutes longer, or until cheese is melted.
Serves 4.
More Eggplant Recipes
Light Eggplant Parmesan
Eggplant Parmesan Recipe with Herb Tomato Sauce
Eggplant Parmesan Stuffed
Fried Eggplant Parmesan Recipe
Eggplant Parmesan
Pasta with Eggplant and Parmesan
Stuffed Eggplant with Parmesan Cheese
Eggplant Lasagna Recipe
Eggplant Recipe Index
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
