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“Taken from the WomenHeart's All Heart Family Cookbook”
READY IN:
1hr 6mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°F Coat an 8" square baking dish with cooking spray.
  2. Heat the oil in a nonstick skillet over medium heat. Add the onion and cook, turning once, for 5 minutes, or until lightly browned. Place in the prepared pan. Add the garlic to the same skillet and cook for 1 minute. Add the crushed tomatoes, basil, and oregano. Reduce the heat to medium-low and simmer for 10 minutes.
  3. Spread about 1/3 of the tomato mixture over the onion layer. Arrange 1/3 of the eggplant over the tomatoes and top with 1/3 of the sliced tomato. Top with 1/3 of the cheese. Repeat the layers two times. Cover with aluminum foil.
  4. Bake for 25 minutes, or until the vegetables are tender. Uncover and bake for 10-15 minutes longer, or until the cheese is lightly browned.

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