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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Eggplant Parmesan   
    Categories: Vegetables, Herbs, Cheese   
         Yield: 2 servings   
       
         2 tb Olive oil   
         1 cl Garlic; minced   
         1 sm Eggplant; peeled, in 1/4"   
              - slices   
         1 tb Minced fresh basil   
              +=OR=+   
         1 ts Dried basil   
         1 tb Grated Parmesan cheese   
         1 md Tomato; thin sliced   
       1/2 c  Shredded mozzarella cheese   
              Additional basil; opt   
       
     Combine oil and garlic; brush over both sides of   
     eggplant slices. Place on a greased baking sheet. Bake #   
     425ºF/218ºC for 15 minutes; turn. Bake until golden   
     brown, about 5 minutes longer. Cool on a wire rack.   
     Reduce oven setting to 350ºF/175ºC.   
        
     Place half the eggplant in a greased 1 qt. baking dish.   
     Sprinkle with half the basil and half the 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 for 20 minutes.   
     Uncover; bake until cheese is melted, 5-7 minutes   
     longer. Garnish with additional basil if desired.   
        
     Donna Wardlow-Keating, Omaha, Nebraska   
        
     Makes: 2 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Not to like ice cream is to show oneself uninterested in food.    
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