Escalloped Eggplant

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1 medium eggplant (about 1 1/4 pound)
1 cup sliced mushrooms
1 pound sliced tomatoes
1 large onion, thinly sliced
1/2 cup butter, melted and divided into 1/4 cup portions
1/2 teaspoon salt
1 tablespoons basil, chopped, or 1/2 teaspoon dried
black pepper, to taste
1/4 pound mozzarella cheese, sliced
1/3 cup fine dried bread crumbs
1/4 teaspoon garlic powder
2 tablespoons freshly grated parmesan cheese

Preheat oven to 450 degrees.

Peel the eggplant and cut into approx 1/2-inch slices. Cover the bottom of a medium-sized shallow casserole with the eggplant slices, then place mushrooms, tomato, onion, on top. Drizzle with 1/4 cup melted butter and sprinkle with salt, basil, and pepper. Cover and bake for 20 minutes.

Remove from oven and arrange mozzarella slices over top of baked vegetables. Mix garlic powder into bread crumbs, then stir in the remaining butter. Sprinkle crumb mixture over top, then sprinkle with parmesan. Bake uncovered for about 10 minutes, until cheese is melted and bubbly. Serve immediately.



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