Eggplant Italian

7 ingredients
9 steps

Ingredients

  • 2 medium eggplant
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 can crushed tomatoes
  • 4 to 8 oz. Mozzarella cheese, grated
  • 2 c. bread crumbs
  • salt to taste

Directions

  1. 1
    Wash and cut ends from eggplant.
  2. 2
    Slice eggplant into 1/2-inch rounds.
  3. 3
    Boil until slightly tender.
  4. 4
    Pour tomatoes into saucepan. Add spices; boil for 15 minutes.
  5. 5
    Place tender eggplant into 2-quart casserole dish.
  6. 6
    Pour cooked tomatoes over eggplant.
  7. 7
    Add grated cheese to top.
  8. 8
    Cover cheese with bread crumbs.
  9. 9
    Bake for 30 minutes at 350°.

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