Eggplant Lasagna
1 tbs olive oil
1 onion, sliced
2-3 clove garlic, minced
1 can (14.5oz) crushed tomatoes (with oregano & basil preferred)
1/4 tsp salt
1 medium eggplant, sliced
1 large tomato, sliced
1 cup shredded mozzarella cheese (more or less as desire)
1/2 cup shredded Romano cheese
(or any cheese that you like)
*** Even though, I used the tomatoes stewed with oregano & basil. I still like to add a little bit more of oregano and basil. If you just use plain crushed tomatoes then you want to add dried oregano and basil.
1 tsp oregano (optional)
1 tsp basil (optional)
Preheat oven to 425 degrees. Place your skillet over medium heat and add olive oil and onion stir-fry for about 2 to 3 minutes then transfer to an 9x13 baking dish. Use the same skillet and sauté the minced garlic then add the can tomato, basil, oregano and salt. Cook for 8-10 minutes. Lay the sliced eggplant and follow with sliced tomato and then the sauce mixture and then cheeses. Repeat the layer and finish with a layer of cheeses. Cover the baking dish with aluminum foil and bake for 25-30 minutes and uncover, bake another 10 to 15 minutes.
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