1 eggplant about 2 pounds
1/4 cup oil
1 large onion minced
2 cloves garlic minced
4 large tomatoes (ripe) or 1-28-35 oz. can whole tomatoes, chopped
1 tablespoon parsley
1 tablespoon dried basil
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 pound mozzarella cheese cubed
1/2 cup Parmesan cheese
1/2 to 3/4 cup bread crumbs
2 tablespoons butter or margarine melted
Cut off ends of eggplant, but do not peel.
Cut into 1” cubes.
In large skillet or pot, heat oil and cook eggplant, onion
and garlic for about 10 minutes.
Add tomatoes, basil, parsley, bay leaf, salt and pepper, and cook for 10 more minutes or until desired doneness and tenderness.
Butter 1 1/2 qt. casserole.
Place in it half of the vegetable mixture, then half of the mozzarella, crumbs and Parmesan cheese.
Add the rest of the vegetables and repeat with the rest of the cheeses and bread crumbs.
Pour melted butter over all and bake 20 minutes or until bubbly in hot oven (350-400°)