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Tomato Eggplant Bake Recipe

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This recipe for Tomato Eggplant Bake, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Antolak
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant (about 1 lb) peeled and cut into 1/2 in slices
salt to taste
1 large tomato, sliced
1 onion, sliced
6 T butter, melted and divided
1/2 tsp dried basel
1/2 c dry bread crumbs
4 slices mozzarella cheese
2 T grated Parmesan cheese

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

Layer the eggplant, tomato and onion in a lightly greased 13 X 9 baking dish/ Drizzle with 4 T butter; sprinkle with basil. Cover and bake at 450 for 20 minutes.

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

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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