Eggplant Parmesan

Ingredients

• 2 tablespoons Crisco® Light Olive Oil or Canola Oil
• 1 garlic clove, minced
• 1 small eggplant, peeled and cut into 1/4-inch slices
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon grated Parmesan cheese
• 1 medium tomato, thinly sliced
• 1/2 cup shredded mozzarella cheese

Directions

• 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 5 minutes longer or until golden brown. Cool on a wire rack.
• Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake 5-7 minutes longer or until cheese is melted. Yield: 2 servings.