Escalloped Eggplant Recipe
Ingredients
| Medium eggplant - 1 (1 1/4 lb), sliced crosswise in 1/2-inch thick slices | ||
| Large tomatoes - 1 or | ||
| Medium tomatoes - 2 (1 lb), sliced | ||
| Large onion - 1 , thinly sliced | ||
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Dried basil leaves | 1/2 Teaspoon | |
| Mozzarella cheese package | 1/2 | |
| Packaged dried bread crumbs - 1/2 cup | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
GETTING READY
1 Preheat the oven to 450 degrees fahrenheit.
MAKING
2 On a medium ovenproof platter, arrange eggplant slices, then tomato and onion slices.
3 Drizzle, 1/4 cup melted butter on top.
4 Sprinkle with salt and basil .
5 Cover and bake for 20 minutes.
6 Cut mozzarella slices in thirds; arrange over top.
7 In the rest of melted butter, stir in the crumbs and sprinkle over the top.
8 Sprinkle with Parmesan cheese and bake uncovered for 10 minutes or until the cheese is bubbly.
SERVING
9 Serve hot.
1 Preheat the oven to 450 degrees fahrenheit.
MAKING
2 On a medium ovenproof platter, arrange eggplant slices, then tomato and onion slices.
3 Drizzle, 1/4 cup melted butter on top.
4 Sprinkle with salt and basil .
5 Cover and bake for 20 minutes.
6 Cut mozzarella slices in thirds; arrange over top.
7 In the rest of melted butter, stir in the crumbs and sprinkle over the top.
8 Sprinkle with Parmesan cheese and bake uncovered for 10 minutes or until the cheese is bubbly.
SERVING
9 Serve hot.
Chef
