[recipe*] Tomato Eggplant Bake

[Guest guest]

I like to serve this over pasta, but it sure does

stand alone well, too. It is so delicious.

 

Tomato Eggplant Bake

 

1 medium eggplant [about 1 pound], cut into 1/2 inch slices

Salt to taste

1 large tomato, sliced

1 medium onion, sliced

6 Tbs. butter, melted, divided

1/2 tsp. dried basil

1/2 cup dry bread crumbs

4 slices mozzarella cheese, cut into thirds

2 Tbs. grated Parmesan cheese

 

Place eggplant slices in a colander over a plate.

Sprinkle with salt; toss. Let stand 30 minutes.

Rinse and drain well.

Layer the eggplant, tomato and onion in a lightly

greased 13 by 9 inch baking pan. Drizzle with 4 table-

spoons butter; sprinkle with basil. Cover and bake

at 450 & #730;F for 20 minutes.

Toss bread crumbs and remaining butter together.

Arrange mozzarella cheese over the vegetables;

sprinkle with bread crumb mixture and Parmesan cheese.

Bake uncovered for 15 minutes or until cheese is bubbly.

Yield: 6 servings

 

~ PT ~