Italian Eggplant

Easy and light vegetable dish. Fat-free cheese and margarine can be substituted (but doesn't taste as good)

Ingredients:

1 eggplant (size depends on how many you are feeding)
Fresh onion
Large tomato
Sliced or shredded mozzarella cheese
Oregano or Italian seasoning
Butter

Directions:

Peel the eggplant and cut into 1/2 inch rounds. Lay a slice each of onion and tomato on top of eggplant. Put pat of butter on tomato, sprinkle with oregano or italian seasoning. Lay slice of cheese or mound of shredded on top. Bake in 400 oven until cheese is melted and eggplant is done (approx 15 min).

Gwen Jones
Acquisitions Admin Office