Eggplant and Tomato Bake -- from Joanie newbie

[Guest guest]

Joanie, welcome in here with us. This sounds divine!

I love eggplant!

THanks you for the recipes and please enjoy or full

recipe file, let us know if you have any questions or

recipe requests.

Donna

 

--- grow514 wrote:

 

>

>

> 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.

>

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Road trippin' with my two favorite allies

Fully loaded we got snacks and supplies

It's time to leave this town

It's time to steal away

Let's go get lost

Anywhere in the U.S.A.

Source: Road Trippin' - Red Hot Chili Peppers