Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant (about 1 1/2 lb.), peeled
2 Tbsp. olive oil, divided
1 c. chopped onion
3 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 Tbsp. minced fresh basil or 1 tsp. crushed, dried basil
1 tsp. dried oregano, crushed
salt and pepper to taste
3 Tbsp. freshly grated Parmesan cheese
1 c. shredded low-fat or fat-free Mozzarella cheese

Preparation

Cover broiler pan with foil.
Cut eggplant into 1/2-inch slices.
Place on broiler pan.
Use 1 to 1 1/2 tablespoons olive oil to brush both sides of eggplant.
Broil 4 to 5-inches from heat until medium brown, turning once.
Set aside.