Tomato Eggplant Bake
Thank you Jill. This Tomato Eggplant Bake sounds great! With all the tomatoes I have growing, I had to come up with a recipe to use them all. My 19yr old stepson loves this.
Tomato Eggplant Bake Ingredients
- 1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
- Salt
- 1 large tomato, sliced
- 1 medium onion, sliced
- 6 tablespoons butter, melted, divided
- 1/2 teaspoon dried basil
- 1/2 cup dry bread crumbs
- 4 slices mozzarella cheese, cut into thirds
- 2 tablespoons grated Parmesan cheese
Tomato Eggplant Directions
- Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well.
- Layer the eggplant, tomato and onion in a lightly greased 13-in. x 9-in. baking dish.
- Drizzle with 4 tablespoons butter; sprinkle with basil.
- Cover and bake at 450° for 20 minutes.
- Toss the bread crumbs and remaining butter.
- Arrange mozzarella cheese over the vegetables; sprinkle with crumb mixture and Parmesan cheese.
- Bake, uncovered, for 10 more minutes or until cheese is bubbly. Yield: 6 servings.
~Valerie
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