Bake
casserole @ 350 for 20 minutes
1 large
eggplant peeled and sliced into 1/4" rounds
6 mediums
tomatoes
1 red
onion small - chopped
1/2 cup
basil fresh & chopped
2
tablespoons extra-virgin olive oil
1 cup
Italian bread crumbs
1 - 2 eggs
whipped gently with a fork
4
tablespoons parmesan cheese
Dip
eggplant slices in egg and then in flour.
Bake @ 350 for 20 minutes. While
eggplant is baking, saute the onion in the olive oil until onions are
transparent. Puree 4 of the tomatoes
and add to the onions along with the chopped basil. Continue cooking sauce to simmer on low heat. When eggplant is done, layer a small
casserole dish or large pie plate as follows:
*Eggplant
*Sauce
*Thinly
sliced tomatoes
Top all
with grated parmesean cheese. Bake @
350 for another 20 minutes.