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EGGPLANT PARMESAN

Contributed by light

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1 eggplant, cut into 1/4 inch slices
(mine was rather large, peeling is optional)
2 tsp garlic powder
4-6 oz olive oil
(I ended up using about 6 oz)
1 Tsp dried basil
1 TBSP Parmesan Cheese
1 med. tomato, thinly sliced
1/2 to 1 cup mozzarella cheese
(I was generous)


Combine oil and garlic

Brush on both sides of eggplant

Place on baking sheet.

Bake at 425 degrees for 15 minutes.

Remove from baking sheet

Put 1/2 of eggplant in greased casserole dish
(Pam spray worked fine)

Sprinkle with half of the basil
and half of the Parmesan cheese.

 Lay tomatoe slices evenly over top

Sprinkle with the remaining basil
and Parmesan cheese.

 Spread 1/2 of the mozzarella cheese over all.

 Top with remaining eggplant

Then top with remaining mozzarella cheese.

 Cover and bake at 350 degrees for 20 minutes

Uncover and cook for 5 more minutes.