Vegetarian/Eggplant Casserole
| A: | 2 medium eggplant, cut into slices |
| 2t canola oil | |
| B: | 1 onion, chopped |
| C: | 2T olive oil |
| 2c garlic, sliced thin | |
| 2t oregano | |
| D: | 28oz tomatoes |
| E: | 1T red wine vinegar |
| 1/2C basil leaves | |
| 1/2t salt & pepper | |
| F: | 1/2C parmesan cheese |
| 1. | Place (A) on baking sheet, coating eggplant with oil. Bake 450F 10 minutes, then flip and bake 8 min more. |
| 2. | Saute (B) in large pan. When onion is translucent, add (C), saute 30 seconds. Add (D), simmer for 15 min. |
| 3. | Add (E), and mix to combine. |
| 4. | Arrange layers in 6x10 baking pan: sauce, eggplant, cheese. Finish with sauce and cheese. |
| 5. | Bake 375F for 35min or until bubbly. Rest for 5-10min before srving to allow juices to combine and the dish to firm up. |
Servings: 6