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1 tablespoon olive oil
1 medium onion, cut into rings
2 cloves garlic, minced
1 large tomato, cut into thin slices
1 cup canned, crushed tomatoes
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon salt
1 medium eggplant, sliced very thin
8 ounces shredded mozzarella cheese
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Heat the olive oil in a skillet. Add the onion and cook until softened, about three minutes. Pour into a 13x9-inch
baking pan.
Add the garlic to the skillet and cook for one minute. Add the tomatoes, basil, oregano and salt. Cook over medium heat, stirring often, for about 10 minutes. Spread
one-third of this mixture over the onions, followed by one-third of the eggplant slices, one-third of the tomato slices and one-third of the cheese. Repeat layers two more
times, ending with cheese on top.
Cover the pan with foil and bake at 425 degrees F for 25 minutes. Uncover and continue to bake for 15 more minutes or until cheese is lightly browned. Serve.
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