Cheesy Eggplant Bake

Name: Cheesy Eggplant Bake
Ingredients: 1 medium eggplant, peeled; 2 teaspoons salt; 3/4 cup dry bread crumbs; 3 teaspoons garlic salt; 1/2 teaspoon pepper; 3 eggs; 3 tablespoons olive oil, divided; 1 large green pepper, chopped; 1 medium onion, chopped; 1/2 pound sliced fresh mushrooms; 2 cans (14-1/2 ounces each) stewed tomatoes; 1 package (6 ounces) sliced part-skim mozzarella cheese

12 ingredients

4 steps

Ingredients

1 medium eggplant, peeled
2 teaspoons salt
3/4 cup dry bread crumbs
3 teaspoons garlic salt
1/2 teaspoon pepper
3 eggs
3 tablespoons olive oil, divided
1 large green pepper, chopped
1 medium onion, chopped
1/2 pound sliced fresh mushrooms
2 cans (14-1/2 ounces each) stewed tomatoes
1 package (6 ounces) sliced part-skim mozzarella cheese

Directions

1

Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.
2

In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.
3

In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.
4

Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.