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Cheesy Eggplant Bake Recipe

Cheesy Eggplant Bake Recipe

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.
TOTAL TIME: Prep: 25 min. + standing Bake: 50 min. YIELD:6-8 servings


  • 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 sliced fresh mushrooms
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 package (6 ounces) sliced part-skim mozzarella cheese


  • 1. 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.
  • 2. 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.
  • 3. 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 pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.
  • 4. 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.