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PARMESAN EGGPLANTS
For four persons as casserole or one dish meal, for eight as vegetables.
Ingredients:
· about 3 pounds eggplants, cut in a little less than ¼ inch slices;
· 2 cloves garlic minced, and/or some leaves of basil;
· 2 one-pound cans tomatoes;
· 10 ounce mozzarella cheese, sliced thin;
· 3 ounce grated parmesan cheese.
· olive oil;
· salt.
Brush eggplant slices with olive oil and grill them.
Cook garlic (if you use it) in 2 tablespoons of the oil till just tender, add tomatoes (basil) and salt, and simmer uncovered till sauce is slightly thick, about 20 minutes.
Grease a 13 x 9 x 2,5 inch baking dish. Spread with sauce, place the grilled slices to make a layer, spread with sauce and then with mozzarella.
Make another layer of eggplants, spread with sauce and parmesan.
Repeat layers until you have ingredients. Finish with cheese, both together is good.
Bake at 375°F 25/30 minutes.
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