Bake at 350 for 30 min
Makes 4 servings
2 eggplants sliced 1/2 inch thick
2 med tomatoes sliced
2 med onions sliced
8 oz. mozzarella cheese
1 cup tomato juice
1 tsp dried oregano
1 tsp. salt
1/2 tsp. basil
1/2 tsp. pepper
Grated Parmesan Cheese
1. Broil eggplant slices for 3 min until browned on one side
2. Arrange slices browned side down in a greased shallow 2 quart baking dish. Top with tomato, onion and mozzarella.
3. Combine tomato juice, oregano, salt, basil, and pepper: pour over eggplant. Sprinkle with Parmesan.
4. Bake until bubbly.
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