Eggplant Parmesan

Ingredients

• 2 tablespoons olive oil 
• 1  garlic clove minced
• 1 small eggplant peeled cut into 1/4-inch slices
• 1 tablespoon basil dried fresh minced
• 1 tablespoon parmesan cheese grated
• 1 medium tomatoes thinly sliced
• 0.5 cup mozzarella cheese shredded
• 1 serving basil 
• 1 serving basil 

Equipment

• baking sheet
• oven
• wire rack
• baking pan

Directions

1. Combine oil and garlic; brush over both sides of eggplant slices.
2. Place on a greased baking sheet.
3. Bake at 425° for 15 minutes; turn.
4. Bake until golden brown, about 5 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
5. Place half the eggplant in a greased 1-qt. baking dish.
6. Sprinkle with half the basil and half the Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan.
7. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer.
8. Garnish with additional basil if desired.