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Eggplant Gratin
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| 1 med | eggplant, skin peeled & 1/2" slices |
| 2 lg | tomatoes, 1/2" slices |
| 1 lg | sweet onion, 1/4" slices |
| 1 tsp | olive oil, (or olive oil spray) |
| 2 tsp | minced garlic |
| 2 tsp | salt |
| 1/2 tsp | pepper |
| 1/2 cup | olive oil |
| 4 tsp | dried basil |
| 8 oz. | shredded mozzarella cheese |
| 1/4 cup | bread crumbs |
Grease (or spray) 13x9 pan with olive oil. Place alternate slices of eggplant, tomatoes, onion slices in pan.
In small bowl, mix garlic, salt, pepper, oil and basil. Spoon over vegetables.
Cover with foil and bake 30 mins at 400 degrees.
Uncover and sprinkle cheese and bread crumbs on top. Broil 3-5 mins. Until top is lightly brown.
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