Parmesan Eggplant Bake
1 small eggplant
Preheat oven to 400°F.
2 tablespoons broth
salt and pepper, to taste
1 cup ripe tomatoes, chopped, drained
2 tablespoons Italian bread crumbs
2 tablespoons parmesan cheese
1/4 teaspoon dried basil
Spray a cookie sheet or jelly roll pan with olive oil cooking spray. Peel the eggplant and cut in 1/2-inch slices. Place in water to cover and add about 2 tablespoons of salt; let stand for 10 minutes. Place the broth in a shallow dish. Drain the eggplant and pat dry.
Dip the slices in the broth and arrange in a single layer on the prepared baking sheet. Season with salt and pepper, if desired. Bake for 12 minutes or until almost tender. Remove from the oven but leave the oven on. Scatter the chopped tomato evenly over each slice. Combine the bread crumbs with the cheese and basil; sprinkle evenly over the tomatoes. Return the eggplant to the oven and bake 5-6 minutes longer, until the crumbs are lightly browned.
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