Eggplant (Aubergine) Tomato and Cheese Bake

"Family recipe, easy and delicious."
 
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Ready In:
1hr 25mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Dip eggplant in flour, then egg and then in bread crumbs.
  • Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
  • Place cooked eggplants on paper towels to drain and season with salt and pepper.
  • In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
  • Bake in pre heated oven 350F degrees uncovered, for 60 minute.

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Reviews

  1. I made this a while back and just realized I never reviewed it. It was fabulous - used tomatoes and eggplant from the garden, made just as written. I served it as a side, but I would be perfectly happy eating a plateful as my whole meal. I couldn't stay out of the leftovers.
     
  2. I made this and really liked it. I did however forget the garlic. :( I bet it's a 5 star with garlic. Thanks for sharing.
     
  3. My husband makes this dish and I absolutely adore it! This dish does not sit at the side in my home, it is the main dish and we devour it every time...very healthy and now that i am thinking about it, it is going on my grocery list today for a dish this week..thanks for reminding me of this great meal!
     
  4. Excellent easy side dish.
     
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