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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 425 degrees.
Step 2
In a 10-inch round oven-safe pan, over medium heat, add olive oil.
Step 3
Saute the onion about 1 -2 minutes to sweat the onions.
Step 4
Add the cubed eggplant and stir frequently until they are soft about 8 minutes.
Step 5
Stir in the minced garlic, fresh oregano, season to taste with salt and pepper, continue to stir about another 3 minutes.
Step 6
Remove from the heat and top with the low-fat mozzarella cheese slices.
Step 7
Top the eggplant/cheese mixture with the zucchini and tomatoes, alternate the veggies to cover the eggplant.
Step 8
Bake for about 25 minutes.
Step 9
Remove from oven. Top the vegetables with the Parmesan cheese, basil. If needed, season with salt and pepper.
Step 10
Place back in the oven until cheese melts, about 2 minutes
Step 11
Ready to serve. Can also be served at room temperature.
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