Baked Eggplant (Aubergine) With Cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Great side dish. Ingredients:
6 -7 small eggplants, sliced into 1/2-inch thick slices |
1 egg, beaten |
1 cup breadcrumbs |
2 tablespoons olive oil |
salt and pepper |
1 tablespoon dried parsley |
1 (5 ounce) can sliced mushrooms, drained |
1 (15 ounce) can chunky tomato sauce |
6 slices tomatoes, thinly sliced |
8 ounces shredded mozzarella cheese |
1 teaspoon grated onion |
fresh basil leaf (to garnish) |
Directions:
1. Preheat oven to 375.
2. Dip eggplant slices in egg, then into bread crumbs.
3. Heat olive oil in skillet; brown eggplant lightly on both sides.
4. Arrange in buttered baking dish. Season to taste with salt and pepper; sprinkle with parsley and sliced mushrooms.
5. Pour tomato sauce over eggplant.
6. Top with tomato slices and cheese.
7. Sprinkle grated onion over cheese.
8. Bake 30 minutes or until cheese is melted.
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