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Baked Eggplant & Tomatoes

3-4 tbsp olive oil

2 garlic cloves, minced

2 large eggplants

3 ½ oz Mozzarella cheese, sliced thinly

7 oz sieved tomatoes

1 ¾ oz Parmedsn cheese, grated

Heat 2 tablespoons of the olive oil in a large skillet. Add the garlic to the skillet and sauté for 30 seconds.

Slice the eggplant lengthwise. Add the slices to the pan and cook in the oil for 3-4 minutes on each side or until tender. (You will probably have to cook them in batches, so add the remaining oil as necessary.)

Remove the eggplant with a draining spoon and drain on absorbent paper towels.

Place a layer of eggplant slices in a shallow oven proof dish. Cover the eggplant with a layer of Mozzarella and then pour over a third of the sieved tomatoes. Continue layering in the same order, finishing with a layer of sieved tomatoes on top.

Generously sprinkle the grated Parmesan cheese over the top and bake in a preheated oven at 400 ^OF for 25-30 minutes.

Transfer to serving plates and serve warm or chilled. Pasta & Italian Complete Cooking

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