1 med. eggplant (about 1 lb.), cut crosswise into 8 rounds, each about 3/4
inch thick
1 tbsp. plus 1 tsp. olive oil, divided
Salt and pepper
2 tbsp. diced onion
1 garlic clove, mashed
1/2 c. tomato sauce
Dash of oregano leaves
4 oz. Mozzarella cheese, shredded
2 tsp. grated Parmesan cheese
Brush 1 side of each eggplant slice with 1/4 teaspoon oil. Transfer slices to non-stick baking sheet, oiled-side up, and sprinkle each with dash of salt and pepper.
Bake at 400 degrees until browned, about 10 minutes. Turn slices; brush each with 1/4 teaspoon oil and bake 10 minutes longer.
While eggplant is baking, in small non-stick skillet, combine onion and garlic; cook until onion is tender.
In shallow 1 quart casserole, spread 3 tablespoons tomato sauce; sprinkle sauce with oregano. Arrange eggplant in casserole, overlapping slices, and pour remaining sauce over eggplant; top with onion mixture, then cheeses.
Reduce oven temperature to 350 degrees and bake Eggplant Parmigiana until cheese is melted and browned, 25 to 30 minutes; serve garnished with parsley. 2 servings.
