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Eggplant Parmigiana Here’s a delightful recipe that is skimpy on calories, but tastes like it’s got tons of them. 2 eggplants, pared, sliced 1/2-inch thick. 2 medium onions, sliced. 1 can (28 oz.) whole peeled tomatoes. 1 teaspoon crushed oregano. 1/2 teaspoon crushed basil. 1/2 teaspoon salt. 1/2 teaspoon pepper. 2 cups shredded Mozzarella cheese. 1/4 cup Parmesan cheese. Broil eggplant slices 5 inches from heat, 5 minutes or until brown on one side. Arrange slices, brown side down, in greased 9x9x 1-3/4-inch baking dish. Top with onions. Combine tomatoes and juice, oregano, basil, salt and pepper; pour over eggplant. Bake at 350 degrees F., 30 minutes. Top with Mozzarella cheese; sprinkle with Parmesan cheese. Bake 15 minutes. Makes 4 servings.
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