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Zucchini Tomato Eggplant Bake

Eileen
  • 50 minutes
  • Serves 5

INGREDIENTS

1 tsp

olive oil

1

onion, chopped

1

eggplant, large peeled and cubed into 1 inch pieces

2 cloves

garlic, minced

1 tsp

fresh oregano, chopped

6

slices low-fat fresh mozzarella cheese slices

1

yellow zucchini, sliced, about 1/2 inch thick

1

green zucchini, sliced, about 1/2 inch thick

2

large beefsteak tomatoes, sliced about 1/2 inch thick

1 tsp

fresh basil, chopped

1/2 cup

Parmesan cheese, shredded

salt and pepper