Eggplant Casserole - cooking recipe

Ingredients

1 eggplant
1 (1 lb.) can stewed tomatoes
1/2 clove garlic, crushed
1 Tbsp. flour
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/8 tsp. pepper
1/8 tsp. basil
4 oz. sliced Mozzarella cheese
1/4 c. Parmesan cheese

Preparation

Cut
eggplant
in cubes.
Boil for 10 minutes in salted water. Mix
remaining
ingredients except cheese.
Cook until thickened. In
casserole
dish,
coated
with
cooking spray, layer eggplant,
Mozzarella
cheese and tomato mixture twice. Top with Parmesan cheese.
Bake in 375\u00b0 oven for 30 minutes or until light brown.
Freezes well.