eggplant, part II (eggplant parmesan)

why this way is good:

* not fried in oil
* not brushed with oil
* doesn't hurt stomach b/c of excessive oil
* doesn't use lots of salt for getting moisture out
* turns out like lasagna

egplant: wash, lop off the ends and slice horizontally (~7 slices). boil slices in water about 5 minutes then drain in a colander.

sauce: sautee minced garlic in olive oil (this is the only oil used). add some type of tomato-based sauce (~1.5 c pureed canned diced tomatoes), 1 T italian seasonings (oregano, basil,...), simmer 10-15 minutes.

bake: layer eggplant, sauce, eggplant, sauce, then parmesan cheese in sprayed cooking dish. cover with aluminun foil and bake at 350 degrees 20 minutes, remove foil and bake 10 minutes more.