Eggplant Parmesan


1 stick Butter or margarine
1/4 cup Chopped onion
2 cans (8 oz. ea.) Tomato sauce
1/2 tsp. Oregano leaves, crushed
1/2 tsp. Salt
1 large (1 1/2 lb.) Eggplant, peeled and cut into 1/2-inch slices
1lb. Low fat mozzarellas cheese, thinly sliced
3 tsp. Grated Parmesan cheese
2 quart casserole

Melt 1 tablespoon margarine or butter in saucepan (fry pan).

Sauté onion in margarine or butter until tender.

Stir in tomato sauce, oregano, and salt; simmer 5 minutes, stirring occasionally. Set aside.

Brown eggplant slices in remaining margarine or butter.

Spread 1/4 cup prepared tomato sauce in bottom of shallow 2-quart casserole.

Place half the eggplant slices in casserole, top with half of the remaining tomato sauce, sprinkle with 1 1/2 teaspoons Parmesan cheese, and top with half of mozzarella cheese slices.

Repeat with remaining ingredients. Bake in preheated 375°F oven for 30 minutes or until bubbly and cheese on top is golden brown.

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