Garden Casserole - cooking recipe

Ingredients

1 1/4 lb. eggplant (1/4-inch slices)
1/4 c. olive oil
1/2 onion, chopped
1 clove garlic, minced
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
8 oz. Mozzarella cheese, grated
2 large tomatoes (1/4-inch slices)
1/4 c. grated Parmesan cheese

Preparation

Brush both sides of eggplant with oil.
Place in microwave dish; cover tightly.
Microwave on High for 3 to 5 minutes, until tender.
In small bowl, microwave onion and garlic in 1 tablespoon of oil at High temperature for 3 minutes.
Oil a microsafe dish. Arrange eggplant slices, slightly overlapping.
Sprinkle half of garlic mixture over eggplant.
Top with half of cheese, basil, salt and pepper.
Arrange tomatoes over eggplant.
Sprinkle with remaining garlic mixture, seasonings and cheese.
Sprinkle with Parmesan cheese.
Cover with waxed paper.
Microwave on Medium-high for 7 to 10 minutes until melted.