Tomato Eggplant Bake

Name: Tomato Eggplant Bake
Ingredients: 1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices; Salt to taste; 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

9 ingredients

3 steps

Ingredients

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
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

Directions

1

Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well.
2

Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes.
3

Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.