Tomato Eggplant Bake

• 1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices

• Salt to taste

• 1 large tomato, sliced

• 1 medium onion, sliced

• 6 tablespoons butter, melted, divided

• 1/2 teaspoon dried basil

• 1/2 cup dry bread crumbs

• 4 slices mozzarella cheese, cut into thirds

• 2 tablespoons grated Parmesan cheese

1. Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well.

2. Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes.

3. Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Credit to: https://www.tasteofhome.com/recipes/tomato-eggplant-bake/