Ingredients
- 2 medium eggplants sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 bell pepper diced
- 2 cups crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat. Add onions, garlic, and bell pepper. Cook until softened.
- Add crushed tomatoes, basil, oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
- Layer half of the eggplant slices in the baking dish. Top with half of the tomato sauce and half of the cheeses.
- Repeat with remaining eggplant, sauce, and cheeses.
- Bake in preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
