Eggplant (aubergine) Parmesan

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 large eggplant, ends trimmed, peeled and cut into 1/4 inch thick slices
• 2 tablespoons olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 28 ounces crushed tomatoes
• 2 tablespoons minced fresh parsley leaves
• 1 tablespoon minced fresh basil leaf
• 1 teaspoon minced fresh oregano leaves (1/2 tsp dried)
• salt & freshly ground black pepper
• 1/2 cup freshly grated parmesan cheese
• 1 cup shredded mozzarella cheese

Recipe

• 1 preheat oven to 375. put eggplant slices on lightly oiled baking sheet and bake, turn once, until soft (~15 minutes). remove from oven and set aside.
• 2 heat the oil in a large skillet over medium heat. add the onion and garlic, cover and cook, sirring a few times until softened (~5 minutes). stir in the tomatoes, parsley, basil, oregano, and salt and pepper to taste and simmer for 10 minutes. remove from heat.
• 3 spread a layer of the tomato sauce over the bottom of a 2 1/2 quart casserole dish. top with a layer of eggplant slices and sprinkle with a small amount of the parmesan and mozzarella. continue layering until the ingredients are used up, ending with a layer of sauce sprinkled with remaining cheese.
• 4 bake until hot and bubbly (~40 minutes). let sit for 10 minutes before serving.