This is a good meatless meal! A great way to use the summer bounty of eggplant and tomatoes!
Non-stick cooking spray
1 tablespoon olive oil
1 medium yellow onion, sliced
1 clove garlic, minced
4 large tomatoes, thinly sliced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1 medium eggplant, thinly sliced
8 ounces part-skim mozzarella cheeses, shredded
Preheat oven to 425 degrees F. Coat baking dish with cooking spray. In a medium-size skillet, sauté onions and garlic in olive oil until tender. Add tomatoes, basil, oregano, and salt. Sauté until tomatoes are tender. Spread 1/4 of tomato mixture into the prepared baking dish. Place one layer of eggplant over the tomato mixture. Sprinkle with 1/4 of mozzarella cheese. Continue to layer tomato mixture, eggplant and cheese. Cheese should be the final top layer. Cover with aluminum foil and bake for 25 minutes or until eggplant is tender. Uncover and bake for an additional 10-15 minutes until cheese is light brown. Serves 9.
Recipe adapted from: Let’s Cook with FRUITS & VEGETABLES
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