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TOMATO EGGPLANT BAKE

l med. eggplant (about l lb.) peeled and cut into l/2″ slices
salt to taste
l large tomato , sliced
l med onion, sliced
6 tbsps. butter, melted, divided
l/2 tsp. dried basil
l/2 cup dried bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tbsps. grated parmesan cheese
Place eggplant slices in a colander over a plate. Sprinkle with salt; toss. let stand 30 mins. rinse and drain well. Layer the eggplant, tomato and onion in a lightly greased 9xl3 baking dish. Drizzle with 4 tbspss. butter; sprinkle with basil. Cover and bake at 450 for 20 minutes. Toss the bread crumbs and remaining butter. Arrange mozzarella cheese oveer the vegetables; sprinkle with crumb mixture and parmesan. Bake uncovered for l0 mins. or until cheese is bubbly.
Serves 6 Taste of Home magazine

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https://recipes.connorbowen.com/recipe/tomato-eggplant-bake/