10 ounce canned tomatoes diced with green chile peppers canned
1 small eggplant peeled cut into 1/4-inch slices
1.5 teaspoons basil fresh minced
1 clove garlic minced
2 tablespoons olive oil
1 tablespoon parmesan cheese grated
0.5 cup ricotta cheese
0.5 cup mozzarella cheese shredded
1 dash worcestershire sauce to taste
Equipment
bowl
baking sheet
oven
wire rack
baking pan
aluminum foil
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.
Bake in preheated oven until golden brown, about 5 minutes.
Transfer to cool on a wire rack.
Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
Arrange half the eggplant slices in the prepared baking dish.
Sprinkle with 1 1/2 teaspoons basil and 1 tablespoon Parmesan cheese.
Spread ricotta cheese over eggplant.
Pour tomatoes over ricotta cheese and sprinkle with remaining 1 1/2 teaspoons basil. Season with Worcestershire sauce. Top with remaining sliced eggplant and spread with mozzarella cheese and 1 tablespoon Parmesan cheese. Cover baking dish with aluminum foil.
Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.
