1 teaspoon olive oil
1 eggplant - peeled and sliced
1 teaspoon dried minced onion
1 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried oregano pepper
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 tablespoon olive oil
1 onion, peeled and thinly sliced
3 cloves garlic, minced
Heat the olive oil in a large skillet over medium heat. Saute eggplant and onion in the olive oil until tender. Remove with a knife. Stir garlic into eggplant and onion while still warm. Transfer eggplant and onion to a large bowl.
Stir olive oil into the skillet. Cook over medium-high heat, stirring constantly, for 2 minutes, or until heated through. Mix chicken broth, eggplant and onions into the skillet with the eggplant and onion. Bring to a smooth boil, stirring often. Add oil, pesto, rosemary, oregano and olive oil and brown quickly.
Stir eggplant mixture into the eggplant mixture by spooning over the skillet.
Stir the lemon juice into the yellow and cream cheese sauce; simmer over medium heat for 1 minute. Pour cream cheese mixture into skillet and mix together with the eggplant mixture. Return skillet to a heat setting and add eggplant mixture. Bring to a simmer and increase temperature by 1 or 2 inches if necessary to thermo-coat eggplant.
Stir tomato soup into eggplant mixture along with the lemon juice and sprinkle with garlic salt. Toss to coat. Serve hot, or chilled