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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices |
salt to taste |
1 large tomato, sliced |
1 medium onion, sliced |
6 tablespoons butter, melted, divided |
1/2 teaspoon dried basil |
1/2 cup dry bread crumbs |
4 slices mozzarella cheese, cut into thirds |
2 tablespoons grated parmesan cheese |
Directions:
1. Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well.
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.
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. Yield: 6 servings.
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