Escalloped Eggplant

fast.cook's picture

Sep. 21, 2011

Ingredients

Eggplant 1 1/4 Pound , sliced crosswise in 1/2
Tomatoes/Medium tomatoes 2 (1 lb), sliced
Onion 1 Large , thinly sliced
Butter/Margarine 1/2 Cup (8 tbs) , melted (1 1/2 sticks)
Salt 1/2 Teaspoon
Dried basil leaves 1/2 Teaspoon
Mozzarella cheese 4 Ounce , sliced (1/2 package)
Dried bread crumbs 1/2 Cup (8 tbs) (Packaged)
Parmesan cheese 2 Tablespoon , grated

Directions

GETTING READY

1 Preheat the oven to 450 degrees fahrenheit.

MAKING

2 On a medium ovenproof platter, arrange eggplant slices, then tomato and onion slices.

3 Drizzle, 1/4 cup melted butter on top.

4 Sprinkle with salt and basil .

5 Cover and bake for 20 minutes.

6 Cut mozzarella slices in thirds; arrange over top.

7 In the rest of melted butter, stir in the crumbs and sprinkle over the top.

8 Sprinkle with Parmesan cheese and bake uncovered for 10 minutes or until the cheese is bubbly.

SERVING

9 Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 416Calories from Fat 280

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 19 g95%

Trans Fat 0 g

Cholesterol

Sodium 597 mg24.88%

Total Carbohydrates 23 g7.7%

Dietary Fiber 7 g28%

Sugars 8 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet