Ingredients Edit

Directions Edit

  1. Preheat oven to 500°F.
  2. Spray 2 large baking sheets with oil spray.
  3. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil.
  4. Sprinkle with salt and pepper.
  5. Bake 10 minutes.
  6. Turn rounds over and bake until tender and golden, about 10 minutes longer.
  7. Remove from oven.
  8. Reduce oven temperature to 350°F.
  9. Heat remaining ½ tablespoon oil in medium nonstick skillet over medium heat.
  10. Add onion; sauté‚ until tender, about 5 minutes.
  11. Add garlic and stir 1 minute.
  12. Season with salt and pepper.
  13. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1¾ cups, breaking up tomatoes with back of spoon, about 20 minutes.
  14. Spoon half of tomato sauce into shallow 2-quart baking dish.
  15. Arrange eggplant rounds atop sauce, overlapping slightly.
  16. Spoon remaining sauce over.
  17. Sprinkle cheese over.
  18. Bake until heated through, about 20 minutes.
  19. Sprinkle with basil.

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