Eggplant Lasagna

Description
This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.
 * Eggplant Lasagna from the NDEP Recipe and Meal Planner Guide, US government resource in the public domain—original source of recipe
 * Cook Time: About 1 hour
 * Serves: 4

Ingredients

 * 1 tablespoon olive oil
 * 1 medium onion, sliced
 * 1 clove garlic, minced
 * 1 large tomato, sliced very thin
 * 1 cup canned crushed tomatoes
 * 1½ teaspoons dried basil
 * 1½ teaspoons dried oregano
 * ¼ teaspoon salt (optional)
 * 1 medium eggplant, sliced very thin
 * 8 ounces shredded part-skim mozzarella cheese

Directions

 * 1) Preheat oven to 425°F.
 * 2) In a medium nonstick skillet, heat olive oil over medium heat.
 * 3) Sauté onion until tender, about 2–3 minutes.
 * 4) Transfer to an 8x8 or 9x13 baking dish.
 * 5) Sauté the garlic for 1 minute.
 * 6) Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
 * 7) Spread a layer of this mixture over the onion layer.
 * 8) Add a layer of eggplant and follow with a layer of tomato.
 * 9) Sprinkle ⅓ of the mozzarella cheese over top.
 * 10) Repeat layers of eggplant, tomato, and cheese until you use all ingredients.
 * 11) Finish with a layer of mozzarella cheese.
 * 12) Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.
 * 13) Uncover and bake 10–15 minutes, or until layer of cheese is light brown.