Vegetables Parmigiana - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 Tbsp. margarine
1 small (1 lb.) eggplant, sliced 1/4 inch thick
1 large (12 oz.) zucchini, sliced 1/2 inch thick
1 large onion, peeled, halved lengthwise, then sliced crosswise
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. minced garlic
1 (15 oz.) can tomato sauce
8 oz. Mozzarella cheese, sliced
2 Tbsp. grated Parmesan cheese

Preparation

Heat oil and margarine in large skillet over medium heat.
Add vegetables and, stirring occasionally, cook 10 minutes or until barely tender.
Stir in salt, basil and pepper.
Spoon mixture into greased 2-quart baking dish.
Stir garlic into tomato sauce right in the can; pour over vegetables.
Tuck Mozzarella slices into vegetables so about half of each slice is on the surface. Sprinkle with Parmesan.
Bake in preheated oven at 375\u00b0 for 30 minutes, or until hot and bubbly and cheeses have melted.