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Scalloped Eggplant (Aubergine) Parmesan

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“A wonderful, delicious side dish of eggplant made even better with fresh tomatoes. Absolutely fantastic! Even better as leftovers. Since eggplant does not have to be fried first, this goes together real quick.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Arrange eggplant in bottom of 9x13 glass baking dish.
  3. Top with tomatoes, onion and garlic.
  4. Drizzle 1/2 c butter over entire casserole, then sprinkle with basil, garlic salt and black pepper.
  5. Cover with foil and bake for 20 minutes.
  6. Remove from oven and top with mozzarella cheese.
  7. Toss crumbs with remaining melted butter and spread over casserole, then top with Parmesan cheese.
  8. Bake uncovered for 10 minutes more.
  9. Note: If you use a metal pan, increase oven heat to 450 degrees.
  10. Also, be sure to use good fresh tomatoes for best results.

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