Eggplant (Aubergine) Parmesan

digifoo's Note:

From "Vegetarian Meat and Potatoes Cookbook" and bakes the eggplant instead of frying. Of course soy cheese can be used instead of dairy.

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 4

• 1 large eggplant , ends trimmed, peeled and cut into 1/4 inch thick slices
• 2 tablespoons olive oil
• 1 small onion , minced
• 2 garlic cloves , minced
• 28 ounces crushed tomatoes
• 2 tablespoons minced fresh parsley leaves
• 1 tablespoon minced fresh basil leaf
• 1 teaspoon minced fresh oregano leaves (1/2 tsp dried)
• salt & freshly ground black pepper
• ½ cup freshly grated parmesan cheese
• 1 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 375. Put eggplant slices on lightly oiled baking sheet and bake, turn once, until soft (~15 minutes). Remove from oven and set aside.
2. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover and cook, sirring a few times until softened (~5 minutes). Stir in the tomatoes, parsley, basil, oregano, and salt and pepper to taste and simmer for 10 minutes. Remove from heat.
3. Spread a layer of the tomato sauce over the bottom of a 2 1/2 quart casserole dish. Top with a layer of eggplant slices and sprinkle with a small amount of the Parmesan and mozzarella. Continue layering until the ingredients are used up, ending with a layer of sauce sprinkled with remaining cheese.
4. Bake until hot and bubbly (~40 minutes). Let sit for 10 minutes before serving.