Eggplant Parmesan
| Yield: | 6 Servings |
| Categories: | Main Dishes, Italian, Casseroles, Vegetables |
| 2 | lb | Eggplants |
| 1 | Onion; chopped | |
| 1 | ts | Garlic; minced |
| 28 | oz | Can crushed Tomatoes |
| 1/4 | ts | Dried Basil |
| 1/4 | ts | Dried Oregano |
| 8 | oz | Mozzarella Cheese; shredded |
| 1/4 | c | Parmesan Cheese; grated |
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