Eggplant (Aubergine) Parmesan

From "Vegetarian Meat and Potatoes Cookbook" and bakes the eggplant instead of frying. Of course soy cheese can be used instead of dairy.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1  large eggplant, ends trimmed, peeled and cut into 1/4 inch thick slices
• 2  tablespoons olive oil
• 1  small onion, minced
• 2  garlic cloves, minced
• 28  ounces crushed tomatoes
• 2  tablespoons  minced fresh parsley leaves
• 1  tablespoon  minced fresh basil leaf
• 1  teaspoon  minced fresh oregano leaves (1/2 tsp dried)
•  salt & freshly ground black pepper
• 1⁄2 cup  freshly grated parmesan cheese
• 1  cup  shredded mozzarella cheese

Directions

1. Preheat oven to 375. Put eggplant slices on lightly oiled baking sheet and bake, turn once, until soft (~15 minutes). Remove from oven and set aside.
2. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover and cook, sirring a few times until softened (~5 minutes). Stir in the tomatoes, parsley, basil, oregano, and salt and pepper to taste and simmer for 10 minutes. Remove from heat.
3. Spread a layer of the tomato sauce over the bottom of a 2 1/2 quart casserole dish. Top with a layer of eggplant slices and sprinkle with a small amount of the Parmesan and mozzarella. Continue layering until the ingredients are used up, ending with a layer of sauce sprinkled with remaining cheese.
4. Bake until hot and bubbly (~40 minutes). Let sit for 10 minutes before serving.