 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Original recipe also calls for 1/2 cup dry bread crumbs Ingredients:
1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices |
1 salt to taste |
1 large tomato, sliced |
1 medium onion, sliced |
4 tablespoons margarine, melted |
1/2 teaspoon dried basil |
4 oz mozzarella cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well.
2. Layer the eggplant, tomato and onion in a lightly greased 13-in. x 9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake at 450° for 20 minutes.
3. Arrange mozzarella cheese over the vegetables; sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly
|
|