Cheesy Eggplant Bake

Total Time

Prep: 25 min. + standing Bake: 50 min.


8 servings

Updated: Oct. 12, 2022
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.


  • 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.

Nutrition Facts

1 serving: 318 calories, 16g fat (6g saturated fat), 128mg cholesterol, 1609mg sodium, 32g carbohydrate (13g sugars, 5g fiber), 14g protein.