Tomato Eggplant Bake
TOTAL TIME: Prep: 15 min. + standing Bake: 30 min.
YIELD: 6 servings.
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.—Faye Wortman, Evansville, Indiana
Ingredients
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1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
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Salt to taste
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1 large tomato, sliced
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1 medium onion, sliced
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6 tablespoons butter, melted, divided
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1/2 teaspoon dried basil
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1/2 cup dry bread crumbs
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4 slices mozzarella cheese, cut into thirds
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2 tablespoons grated Parmesan cheese
Directions
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1.
Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well.
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2.
Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes.
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3.
Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
Nutrition Facts
1 each: 245 calories, 18g fat (11g saturated fat), 49mg cholesterol, 318mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 8g protein.
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