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Prep Time: 10 Minutes Cook Time: 56 Minutes |
Ready In: 66 Minutes Servings: 4 |
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Taken from the WomenHeart's All Heart Family Cookbook Ingredients:
1 tablespoon extra virgin olive oil |
1 medium onion, cut into thick slices |
1 garlic clove, minced |
1 1/2 cups canned crushed tomatoes |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1 medium eggplant, peeled and sliced very thin |
2 large tomatoes, sliced very thin |
1 1/2 cups shredded reduced-fat mozzarella cheese |
Directions:
1. Preheat the oven to 425°F Coat an 8 square baking dish with cooking spray.
2. Heat the oil in a nonstick skillet over medium heat. Add the onion and cook, turning once, for 5 minutes, or until lightly browned. Place in the prepared pan. Add the garlic to the same skillet and cook for 1 minute. Add the crushed tomatoes, basil, and oregano. Reduce the heat to medium-low and simmer for 10 minutes.
3. Spread about 1/3 of the tomato mixture over the onion layer. Arrange 1/3 of the eggplant over the tomatoes and top with 1/3 of the sliced tomato. Top with 1/3 of the cheese. Repeat the layers two times. Cover with aluminum foil.
4. Bake for 25 minutes, or until the vegetables are tender. Uncover and bake for 10-15 minutes longer, or until the cheese is lightly browned.
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