Eggplant and Tomato Bake -- from Joanie

[Guest guest]

Eggplant and Tomato Bake

 

1 medium eggplant (1 lb.), peeled and cut into 1/2 " slices

Salt, to taste

1 large tomato, sliced

1 medium onion, sliced

6 TB butter, melted, divided

1/2 tsp. dried basil

1/2 cup dry bread crumbs

4 slices mozzarella cheese, cut into thirds

2 TB grated Parmesan cheese

 

Place eggplant slices in a colander, in the sink. Sprinkle with salt and

toss. Let stand for 30 minutes.

Rinse under cold running water and drain well.

 

Layer the eggplant, tomato and onion in a lightly greased 9 " x 13 " baking

dish. Drizzle with 4 tablespoons

of butter; sprinkle with basil.

 

Cover with foil and bake in a preheated 450° F., oven for 20 minutes.

 

Toss the bread crumbs and remaining butter. Arrange mozzarella cheese over

the vegetables; sprinkle

with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or

until cheese is bubbly. 

 

Yield: 6 servings.