Eggplant Lasagna

1 Tablsp extra virgin olive oil       

1 medium onion, cut into thick slices

1 clove of garlic, minced                       

1 1/2 cups canned crushed tomatoes

1 1/2 teasp each:  dried basil, dried oregano

1 medium eggplant, peeled, sliced very thin

2 large tomatoes, sliced very thin

6 oz. shredded reduced fat mozarella cheese

Preheat oven to 425, spray 8" square baking dish.  Heat oil in non stick skillet.  Add

onion slices and cook, turning once for 5 mins.....until lt. brown, place in dish.  Add the

garlic to the same skillet and cook for 1 min.  Add the tomatoes, basil and oregano.  Simmer

for 10 minutes, stirring occasionally.  Spread 1/3 of the sauce over the onions, top with

1/3 of the eggplant slices, then 1/3 of the tomato slices, then 1/3 of the cheese.  Repeat the layers

two times until done.  cover with foil and bake for 25 mins.  Uncover, bake 15 mins more

until cheese is lt. brown.