Eggplant with Tomato and Parmesan Cheese
Colony Cafeteria in the Medical Arts Building Minneapolis, Minnesota.
Servings: 6
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Ingredients
- 2 eggplants
- ¾ pounds mozarella cheese, sliced
- 4 cups tomato sauce
- 1 cup parmesan cheese, grated
- seasonings, to taste
Instructions
- Peel eggplants and slice in ½-inch rounds. Place into a well-oiled cake pan. Cover completely with mozzarella cheese slices.
- Cover with cheese clices with seasoned tomato sauce. Top generously with grated parmesan cheese.
- Bake in a 350° oven until eggplant is soft, about 40 minutes.
