Ingredients
2 tablespoons olive oil1 garlic clove, minced1 small eggplant, peeled and cut into 1/4-inch slices1 tablespoon minced fresh basil or 1 teaspoon dried basil1 tablespoon grated Parmesan cheese1 medium tomato, thinly sliced1/2 cup shredded mozzarella cheeseAdditional basil, optional
Preparation
Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack.
Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.
