Ingredients

• 1/2 medium onion, cut in half or quarters and slice thinly
• 1/2 clove minced garlic
• 1/2 c coarsely chopped tomatoes
• 2 t. fresh (or 3/4 t. dried) basil
• 1 small eggplant, cut into 1/4 inch thick slices
• 1 large tomato, sliced very thin
• 1 c (4 ounces) shredded part skim mozzarella cheese

Directions

1. Preheat oven 425 degrees.

2. Cook onions over medium heat until tender, two to three minutes.

3. Add garlic and cook for one minute.

4. Add chopped tomatoes, basil and oregano.

5. Cook over low heat for 10 minutes.

6. Spread half of the mixture over the bottom of a 5 by 9 inch baking pan.

7. Add half the eggplant slices.

8. Sprinkle half of the mozzarella cheese over the top.

9. Repeat layers.

10. Cover with aluminum foil and bake 25 minutes.

11. Uncover and bake 10-15 minutes.

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