Broiled Eggplant With Cheese and Tomato Sauce

• 1 large eggplant, about 1 1/4 pounds
• 4 ounces sharp cheese, such as cheddar or provolone, very thinly sliced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 large onion, chopped
• 4 ounces mushrooms, thinly sliced
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 28-ounce can tomato puree
• Freshly ground black pepper to taste

1. Wash eggplant and slice off both ends.
2. Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat.
3. Broil on each side until slices are browned, total broiling time about 10 minutes.
4. Watch very carefully.
5. Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens.
6. Add mushrooms and saute minute or two longer.
7. Add parsley, oregano, basil and puree.
8. Cook over low heat 5 minutes or longer, until eggplant is ready.
9. Season with pepper.
10. Arrange eggplant slices in shallow ovenproof baking dish.
11. Top with cheese slices and cover with tomato sauce.
12. Wrap and freeze.
13. To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly.
14. Serve over green noodles.

eggplant, cheese, olive oil, clove garlic, onion, mushrooms, parsley, oregano, basil, tomato puree, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4868 (may not work)