Eggplant Bake Recipe
Ingredients
1/2 cup dry bread crumbs
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1 medium eggplant (about 1 1/2 pounds), cut crosswise into 1/2-inch slices
1/2 cup margarine or butter, melted
1 can (8 ounces) mushroom stems and pieces, drained
1 cup shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
Directions
Mix crumbs, marjoram, oregano and garlic salt.
Dip eggplant in margarine, then in crumb mixture.
Place in single layer in greased jelly roll pan, 15 1/2 x 10 1/2 X 1 inch.
Mix mushrooms and Monterey Jack cheese; spoon onto eggplant slices.
Sprinkle with Parmesan cheese.
Cook in 400° oven until eggplant is tender, 25 to 30 minutes.
Dip eggplant in margarine, then in crumb mixture.
Place in single layer in greased jelly roll pan, 15 1/2 x 10 1/2 X 1 inch.
Mix mushrooms and Monterey Jack cheese; spoon onto eggplant slices.
Sprinkle with Parmesan cheese.
Cook in 400° oven until eggplant is tender, 25 to 30 minutes.
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