Red, White And Purple Eggplant - cooking recipe

Ingredients

1 lb. eggplant
salt
4 hard shakes hot sauce
3 large tomatoes or 16 oz. canned
6 oz. thinly sliced part skim Mozzarella cheese
1/4 c. olive or canola oil
3 c. sliced onions
ground pepper to taste
1 Tbsp. basil

Preparation

Wash eggplant, do not peel.
Trim stems; cut in 1/4 to 3/8 inch slices. Salt eggplant and drain for 30 minutes.
Heat 1 or 2 tablespoons oil and saute onions on low for 10 minutes in nonstick skillet.
Remove from pan; pat eggplant dry.
Brown in remaining oil; season with salt and pepper to taste.
Spray Mazola lightly on 9 x 6-inch (2-quart) dish.
Start layering with 1/2 of the onions, 1/2 tablespoon basil, 1/2 of tomatoes, 1/2 of cheese and 1/2 of hot sauce and repeat the process.
Cover dish and bake at 375\u00b0 for 40 minutes.
Makes 4 servings.