MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant Parmesan
Categories: Vegetables, Herbs, Cheese
Yield: 2 servings

2 tb Olive oil
1 cl Garlic; minced
1 sm Eggplant; peeled, in 1/4"
- slices
1 tb Minced fresh basil
+=OR=+
1 ts Dried basil
1 tb Grated Parmesan cheese
1 md Tomato; thin sliced
1/2 c Shredded mozzarella cheese
Additional basil; opt

Combine oil and garlic; brush over both sides of
eggplant slices. Place on a greased baking sheet. Bake #
425ºF/218ºC for 15 minutes; turn. Bake until golden
brown, about 5 minutes longer. Cool on a wire rack.
Reduce oven setting to 350ºF/175ºC.

Place half the eggplant in a greased 1 qt. baking dish.
Sprinkle with half the basil and half the Parmesan
cheese. Arrange tomato slices over top; sprinkle with
remaining basil and Parmesan. Layer with half the
mozzarella cheese and the remaining eggplant; top with
remaining mozzarella. Cover and bake for 20 minutes.
Uncover; bake until cheese is melted, 5-7 minutes
longer. Garnish with additional basil if desired.

Donna Wardlow-Keating, Omaha, Nebraska

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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