| Eggplant Parmigiana 2
6 to 8 small eggplants, about 4 inches long
1/2 cup of olive oil
Three 8 ounce cans of tomato sauce
1 small onion, grated
1 small clove garlic, crushed
Salt & pepper
1 cup of grated Parmesan cheese |
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Cut the eggplants in half lengthwise. Heat the olive oil in a skillet and sauté the eggplant halves lightly until just beginning to soften. Arrange layer in a foil lined casserole. Top with half the cheese. Repeat eggplant layer, topping with remaining sauce, seasonings and cheese. Bake at 350ºF. for 25 minutes or until eggplants are tender. |
