Categories: vegetables- eggplant

Ingredients

• 1 medium eggplant, sliced in 1/4-inch thick rounds
• olive oil
• 1 can (14.5 oz.) diced tomatoes, with juice or 2 cups peeled, seeded fresh tomatoes
• 1/2 medium sweet onion, cut in thin slices
• 1 clove garlic, minced
• pinch dried leaf basil
• salt and pepper, to taste
• 3 slices Mozzarella cheese or about 1 cup shredded

Directions

1. Layer eggplant slices in a colander, salting each layer generously. Let stand for 30 minutes. Rinse and pat dry.
2. Heat a thin layer of oil in a large skillet over medium heat; add eggplant to the hot oil and cook, turning once, for about 5 minutes, or until lightly browned. Repeat until all eggplant slices are cooked, using as little oil as needed to brown the slices.Transfer to a plate.
3. Add more oil to the skillet if needed; add onions and garlic. Cook until tender. Combine tomatoes with onion mixture, basil and salt and pepper, to taste.
4. Layer eggplant slices with the onion and tomato mixture in a shallow casserole.Bake for 20 minutes at 350 degrees.
5. Top with sliced or shredded Mozzarella cheese and cook for 8 minutes longer, or until cheese is melted.

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