Ingredients
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 large tomato, sliced very thin
- 1 cup canned crushed tomatoes
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano
- ¼ teaspoon salt (optional)
- 1 medium eggplant, sliced very thin
- 8 ounces shredded part-skim mozzarella cheese
Make it step by step
- Preheat oven to 425°F.
- In a medium nonstick skillet, heat olive oil over medium heat.
- Sauté onion until tender, about 2–3 minutes.
- Transfer to an 8x8 or 9x13 baking dish.
- Sauté the garlic for 1 minute.
- Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
- Spread a layer of this mixture over the onion layer.
- Add a layer of eggplant and follow with a layer of tomato.
- Sprinkle ⅓ of the mozzarella cheese over top.
- Repeat layers of eggplant, tomato, and cheese until you use all ingredients.
- Finish with a layer of mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.
- Uncover and bake 10–15 minutes, or until layer of cheese is light brown.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.