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TOH Tomato Eggplant Bake Recipe

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This recipe for TOH Tomato Eggplant Bake, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Friday, July 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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 T. butter, melted, divided;
1/2 tsp dried basil;
1/2 cup dry bread crumbs;
4 slices mozzarella cheese, cut into thirds;
2 T. grated Parmesan cheese;

Directions:
Directions:
Place eggplant slices in a colander over a plate; sprinkle with salt and toss.
Let stand for 30 minutes. Rinse and drain well. Layer the eggplant, tomato and onion in a lightly greased 13-in. x 9-in. x 2-in. baking dish.
Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake at 450 for 20
minutes. Toss the bread crumbs and remaining butter. Arrange mozzarella cheese over the vegetables; sprinkle with crumb mixture and Parmesan cheese.
Bake, uncovered, for 10 minutes or until cheese is bubbly.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 min. Bake: 20 & 10 min.
Personal Notes:
Personal Notes:
This is a great recipe I've used a lot of times from one of my favorite cooking magazines "Taste of Home". It takes a little time but it's well worth it.

 

 

 

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