Ingredients
1 small onion, chopped1 garlic clove, minced4 teaspoons canola oil, divided2 medium tomatoes, peeled and chopped1 tablespoon lemon juice1 teaspoon dried basil1/4 teaspoon salt1/8 teaspoon ground cinnamon1/8 teaspoon pepper1 small eggplant, cut into 1/4-inch slices1/3 cup shredded Swiss cheese
Preparation
In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish. Top with half of the eggplant slices. Spread with 1/2 cup sauce mixture. Repeat layers.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
