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     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 Fresh basil; minced -OR-
     1 ts Dried basil
     1 tb Parmesan cheese; grated
     1 md Tomato; thin sliced
   1/2 c  Mozzarella cheese; shredded
          Additional basil (optional)

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

 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.

 Recipe by Donna Wardlow-Keating, Omaha, Nebraska

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

 Uncle Dirty Dave's Archives

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