Ingredients
- 1/2 medium onion, cut in half or quarters and slice thinly
- 1/2 clove minced garlic
- 1/2 c coarsely chopped tomatoes
- 2 t. fresh (or 3/4 t. dried) basil
- 1 small eggplant, cut into 1/4 inch thick slices
- 1 large tomato, sliced very thin
- 1 c (4 ounces) shredded part skim mozzarella cheese
Directions
-
Preheat oven 425 degrees.
-
Cook onions over medium heat until tender, two to three minutes.
-
Add garlic and cook for one minute.
-
Add chopped tomatoes, basil and oregano.
-
Cook over low heat for 10 minutes.
-
Spread half of the mixture over the bottom of a 5 by 9 inch baking pan.
-
Add half the eggplant slices.
-
Sprinkle half of the mozzarella cheese over the top.
-
Repeat layers.
-
Cover with aluminum foil and bake 25 minutes.
-
Uncover and bake 10-15 minutes.