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Cheesy Eggplant Bake

Since New Jersey is the Garden State, I think this recipe represents our region. This dish uses a lot of vegetables out of the garden.

6-8 ServingsPrep: 25 min. + standing Bake: 50 min.

Ingredients

1 medium eggplant, peeled
2 teaspoons salt
3/4 cup dry bread crumbs
3 teaspoons garlic salt
1/2 teaspoon pepper
3 eggs
3 tablespoons olive oil, divided
1 large green pepper, chopped
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
2 cans (14-1/2 ounces each) stewed tomatoes
1 package (6 ounces) sliced part-skim mozzarella cheese

Directions

Cut eggplant into 1/4-in.-thick slices. Place in a colander over a
plate; sprinkle with salt. Let stand for 30 minutes. Rinse under
cold water and pat dry with paper towels.
In a shallow bowl, combine the bread crumbs, garlic salt and pepper.
In another shallow bowl, beat eggs. Dip eggplant into eggs, then
coat with crumb mixture.
In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes
on each side or until lightly browned. Transfer to an ungreased
13-in. x 9-in. baking dish. In the same skillet, saute the green
pepper, onion and mushrooms in remaining oil for 5 minutes or until

2 of 2

Cheesy Eggplant Bake (continued)

Directions (continued)

pepper and onion are crisp-tender. Sprinkle over eggplant. Top with
tomatoes.
Bake, uncovered, at 350° for 25 minutes. Place cheese slices over
the top. Bake 25-30 minutes longer or until cheese is lightly
browned. Yield: 6 servings.

Nutrition Facts: 1 serving equals 318 calories, 16 g fat (6 g saturated fat), 128 mg cholesterol, 1,609 mg sodium, 32 g carbohydrate, 5 g fiber, 14 g protein.