Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, peeled and cubed
1 onion, chopped
1 (8 oz.) pkg. shredded Mozzarella cheese
1 (15 oz.) can tomato sauce
1/2 Tbsp. dried basil
2 cloves garlic, minced
salt and pepper
1/3 c. Parmesan cheese

Preparation

Cook eggplant and onion in boiling water for 5 minutes, drain well and place in a lightly greased 1 1/2-quart casserole dish. Top with Mozzarella cheese.