Eggplant Parmesan

Ingredients

• 1 eggplant, peeled and sliced
• 1 medium size or 1/2 large yellow onion (sliced)
• 1 clove garlic, crashed
• 1 tbsp. olive oil
• 1 tbsp. pesto sauce
• 1 cup Prego spaghetti sauce
• 1/4 cup water
• 5 oz. cheese (shredded)
• 3 tbsp. pine nuts, toasted
• 2 tbsp. grated parmesan cheese

1. Peel an eggplant, slice and leave them in water for 10 minutes. Drain.
   
2. Saute onion, garlic and pesto sauce with olive oil until onion become translucent. Add 1 cup Prego spaghetti sauce and 1/4 cup water.
   
3. Line the eggplant in a greased casserole. Spread the spaghetti sauce over the eggplant. .
   
4. Spread 5 oz. cheese (shredded) and 3 tbsp. toasted pine nuts. Bake at 375°F for 20 minutes. Serve hot with parmesan cheese and pasta.
   

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