Garden Eggplant Bake

Ingredients

• 2 teaspoon olive oil

• 2 cloves garlic, minced

• 1 medium onion chopped

• 1 tablespoon tomato paste

• 1 medium eggplant, peeled and cut into3/4 inch cubes

• 2 medium tomatoes, cored and chopped

• 1 tablespoon chopped fresh basil leaves

• 1 teaspoon oregano leaves

• 1 tablespoon parmesan cheese

• 1 tablespoon Italian bredcrumbs

Directions

1. Preheat oven at 400 F. Spray 1-1/2 qt. casserole with nonstick cooking spray; set aside.

2. Heat oilin small nnstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomatoe paste and 1 tablespoons water.

3. Combine onion mixture and remaing ingredients except parmesan cheese and breadcrumbs; mix well. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes more; stir. Top with Parmesan cheese and breadcrumbs. Reduce heat to 375F. Bake uncovered 10 minutes or until eggplant is tender.