This Italian classic will satisfy vegetarians and meat-eaters alike. Pair it with another Italian classic, Monte Antico Toscana–a blend of Sangiovese, Merlot and Cabernet Sauvignon.
2 tbsp olive or vegetable oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4 inch slices
1 tbsp minced fresh basil
1 tbsp grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.