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Cheesy Eggplant Bake

 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.
Nutritional 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.