EGGPLANT CASSEROLE

l med. eggplant, sliced into l/2″ rounds
3 tbsps. olive oil
2 cloves garlic, minced
l med. onion, sliced
2 tomatoes, sliced l/4″ pieces
l/8 tsp. black pepper
l/4 cup mayonnaise
2 tbsps. chopped fresh parsley
l/2 tsp. oregano
3/4 cup mozzarella cheese, grated
Arrange eggplant slices in a single layer on teflon baking sheet.
Combine oils & garlic; brush over eggplant. Bake uncovered at 425
for l5 mins. or until tender. Top with onion; bake 5 mins. more. Top
with tomato, spread with mayo, sprinkle with pepper, oregano and
parsley; bake l0 mins. more. Top with cheese, bake till cheese melts
.
Prodigy