Escalloped Eggplant
Kathryn
ingredients
- 1 medium eggplant (1 1/4 pounds)
- 1 pound of tomatoes sliced
- 1 large onion, thinly sliced
- 3/4 cup butter melted
- 1/2 teaspoon of salt
- 1/2 teaspoon dried basil
- 1/4 pound mozzarella
- 1/2 cup dried breadcrumbs
- 2 tablespoons grated parmesan
directions
- 1
Preheat oven to 450 degrees.
- 2
Slice eggplant crosswise into 1/2 inch slices. Arrange eggplant in casserole, then layer of tomato, then onion on top. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil.
- 3
Bake covered 20 minutes.
- 4
Arrange mozzarella slices over top. Stir crumbs into rest of butter and sprinkle over top and then the parmesan cheese. Bake uncovered 10 minutes.
Source: Omi
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