Eggplant Parmesan

This is a different (and healthier) recipe for eggplant Parmesan.  It is very delicious.

Ingredients

2 T olive oil

1 garlic glove, minced

1 small eggplant, peeled and cut into 1/4 inch slices

1 T minced fresh basil

1 T grated Parmesan cheese

1 medium tomato, thinly sliced

1/2 cup shredded mozzarella cheese

Preparation

1. Combine oil and garlic; brush evenly over both sides of eggplant slices.  Place on a greased baking sheet.  Bake at 425 degrees for about 15 minutes; turn.  Bake 5 minutes longer or until golden brown.  Cool on a wire rack.

2. Spread half the eggplant in a greased 1 qt. baking dish.  Sprinkle with half the basil and Parmesan cheese.  Arrange tomato slices over top; sprinkle with remaining basil and Parmesan.  Layer with half of the mozzarella cheese and the remaining eggplant; top with the remaining mozzarella.  Cover and bake at 350 for 20 minutes; uncover and bake 5 minutes longer or until cheese is melted.

3.  Serve over pasta with some fresh crusty bread.

Side Note - I love cheese! and basically I used a lot more Parmesan and mozzarella than the recipe calls for - just a heads up! 

*Recipe from Howard of Dominion Harvest - the company that delivers our fresh produce every other week.

-Sarah