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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Similar to Eggplant Parmigiana, but a little lighter and less saucier, and is more suitable as a side dish. Ingredients:
1 1/4 lbs eggplants, sliced crosswise in 1/2-inch-thick slices |
1 lb ripe tomato, sliced |
1 large onion, thinly sliced |
3/4 cup butter, melted |
1/2 teaspoon salt |
1/2 teaspoon dried basil leaves |
4 ounces mozzarella cheese, sliced |
1/2 cup dried breadcrumbs |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 450 degrees.
2. On medium-size ovenproof platter, arrange eggplant slices, then tomato and onion slices. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil. Bake, covered, 20 minutes.
3. Cut mozzarella slices in thirds; arrange over top. Stir crumbs into rest of melted butter; sprinkle over top; then sprinkle with Parmesan cheese.
4. Bake, uncovered, 10 minutes, or until cheese is bubbly.
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