Eggplant Parmigiana

By michelew7

Found in Mom's recipe collection

Ingredients

• 2 eggplants (each about 1 pound), pared and sliced 1/2" thick
• 2 medium-size tomatoes, sliced
• 2 medium-size onions, sliced
• 8 ounces shredded mozzarella
• 1 cup tomato juice
• 1 teaspoon crumbled oregano
• 1 teaspoon salt
• 1/2 teaspoon crumbled basil
• 1/2 teaspoon pepper
• grated Parmesan cheese

Preparation

Step 1

Broil eggplant slices 5 inches from heat for 3 minutes, until browned on one side.

Arrange slices, browned side down, in greased shallow 2-quart baking dish. Top with tomato, onion and mozzarella.

Combine tomato juice, oregano, salt, basil and pepper; pour over eggplant. Sprinkle with Parmesan.

Bake at 350 degrees 30 minutes or until bubbly.