Eggplant (Aubergine) Tomato and Cheese Bake
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 large eggplant, cut into 1/2 inch rounds
- 1⁄2 cup flour
- 1 1⁄4 cups seasoned bread crumbs
- 1 egg, slightly beaten
- 1 garlic clove, sliced
- 3 large tomatoes, sliced
- 1⁄2 cup olive oil
- 3⁄4 cup grated parmesan cheese
- 1⁄2 lb thinly sliced mozzarella cheese
- salt and pepper
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
-
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!
RECIPE SUBMITTED BY
Gretchen Lauro
Olmsted Falls, Ohio