Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 medium eggplant, sliced 1/3-inch thick; 1 large tomato, sliced; 1 large onion, sliced; 3/4 c. melted margarine; 1/2 tsp. dried basil; 1/4 lb. Mozzarella or Jack cheese, shredded; 1/2 c. dry bread crumbs; 2 Tbsp. grated Parmesan cheese; 4 slices bacon, well done and crumbled (optional)

9 ingredients

8 steps

Ingredients

1 medium eggplant, sliced 1/3-inch thick
1 large tomato, sliced
1 large onion, sliced
3/4 c. melted margarine
1/2 tsp. dried basil
1/4 lb. Mozzarella or Jack cheese, shredded
1/2 c. dry bread crumbs
2 Tbsp. grated Parmesan cheese
4 slices bacon, well done and crumbled (optional)

Directions

1

Preheat oven to 400°.
2

Arrange eggplant, tomato and onion slices in layers in a 9 x 13-inch greased pan.
3

Sprinkle 1/4 cup margarine on top. Sprinkle basil over that.
4

Baked covered for 20 minutes.
5

Top with cheese.
6

Stir crumbs into remaining margarine and sprinkle over cheese.
7

Top with Parmesan cheese and bacon (optional).
8

Bake uncovered 10 minutes or until bubbly.