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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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We really like eggplant and would rather have it baked than fried. This can be served as a main dish or side dish. -Donna Wardlow-Keating, Omaha, Nebraska Ingredients:
2 tablespoons olive oil |
1 garlic clove, minced |
1 small eggplant, peeled and cut into 1/4-inch slices |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 tablespoon grated parmesan cheese |
1 medium tomato, thinly sliced |
1/2 cup shredded mozzarella cheese |
Directions:
1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake 5-7 minutes longer or until cheese is melted. Yield: 2 servings.
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