Ingredients
- 1 medium eggplant, cut in ¼ " slices
- 1 10-12 oz can tomato sauce
- 2 tsp chopped parsley
- 1 tsp grated onion
- 4 tbsp parmesan cheese
- 1 tsp crushed oregano
- 3 oz part skim mozzarella cheese, sliced (8-10 slices)
Instructions
- Boil slices of eggplant. Simmer 3 minutes.
- Drain water, pat dry with paper towel.
- Brown in large skillet.
- Mix together other ingredients for sauce. Cover medium baking dish 4“ x 8" or 5“ x 9") with a little sauce, cover with eggplant slices, add 1/3 mozzarella cheese, alternating layers. Top with sauce and a sprinkle of parmesan cheese.
- Bake at 375° for 35 minutes.