|Eggplants||2 Pound, peeled|
|Tomatoes||2 Medium, peeled|
|Yellow onion||1 Large, peeled and chopped|
|Garlic||3 Clove (15 gm), peeled and minced|
|Dried basil||1 Teaspoon, crumbled|
|Olive oil/Vegetable oil||5 Tablespoon|
|Parmesan cheese||2 Tablespoon, grated|
1. Preheat the broiler. Slice the eggplant into 1-inch rounds and put them into an oiled 13" x 9" x 2" baking pan. Scatter the chopped tomatoes and onion over the eggplant.
2. In a small bowl, combine the garlic, salt, pepper, basil, and oil. Drizzle the mixture over the eggplant.
3. Broil 4 inches from the heat for 10 to 15 minutes, or until the eggplant is soft and begins to brown at the edges. Sprinkle with the cheese and serve.