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  • Writer's pictureThe Farmer's Wife

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.

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