Eggplant Parmesan

Makes 4 Servings

Ingredients

• 1/4 cup olive or vegetable oil
• 2 garlic clove, minced
• 2 small eggplant, peeled and cut into 1/4 inch slices
• 2 tablespoons minced fresh basil
• 2 tablespoons grated Parmesan cheese
• 2 medium tomato, thinly sliced
• 1 cup shredded mozzarella cheese

1.  Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F 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 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.  

 Recipe taken from Allrecipes.com